Eggplant matzo mina

Yield: 8 servings

Measure 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
\N \N Salt & pepper
6 eaches Matzos
1 pounds Mozzarella style soy cheese shredded

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

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