Parmigiana bake

Yield: 1 Servings

Measure Ingredient
5 larges Matzo crackers
4 \N Eggs, lightly beaten
\N \N Salt
\N \N Oil, for greasing
3 ounces Hard cheese, grated
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 \N Clove garlic, chopped
1 \N Green pepper, seeded and chopped
1 pounds Peeled tomato, seeded and chopped
1 tablespoon Fresh parsley, chopped
\N \N Salt
\N \N Freshly ground black pepper


Soak matzo in water for 10 min, drain well and break into pieces.

Heat oil in a pan, and cook onion and garlic 2-3 min until transparent, stirring constantly. Add green pepper and cook 2-3 min more. Add tomatoes and parsley. Cook over low heat 20 min or until tomat oes are cooked.

Season to taste.

Season eggs with salt, then stir in matzo pieces. Pult half the mixture into a large greased ovenproof dish. Sprinkle with half the grated cheese, then cover with the remaining matzos. Sprinkle with remaining cheese and pour tomato sauce over. Bake uncovered in 325F oven for 25-30 min until hot and bubbly.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986

Recipe by: Ann Kaye and Hatty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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