Eggplant matzo mina
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants |
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, finely chopped |
| 2 | eaches | Garlic cloves, minced |
| 15 | ounces | Can tomato sauce |
| 14 | ounces | Can tomatoes, drained & chopped |
| 3 | tablespoons | Chopped fresh parsley |
| ½ | teaspoon | Oregano, basil & paprika |
| Salt & pepper | ||
| 6 | eaches | Matzos |
| 1 | pounds | Mozzarella style soy cheese shredded |
Directions
Pre-heat broiler. Cut eggplants into ½ inch slices & peel. Brush lightly with oil & broil on each side till tender.
Heat the oil in a deep pot. Add onion & garlic & saute till golden.
Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & cook over low heat, covered, for 15 minutes.
Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 t 3 minutes, till pliable but not mushy. Remove carefully to a plate.
Preheat oven to 350F.
Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.
Nava Atlas, "Vegetarian Celebrations" Submitted By MARK SATTERLY On 04-05-95