Recipe Archives->Vegetarian->Matzo Mina

Eggplant Matzo Mina
Serving Size: 8

2 medium eggplants
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
15 oz. can tomato sauce
14 oz. can tomatoes, drained and chopped
3 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon paprika
Salt and pepper
4 dashes hot sauce
6 matzo
1 pound mozzarella style soy cheese, shredded

Pre-heat broiler.  Cut eggplants into 1/2 inch slices and peel.
Brush lightly with oil and broil on each side till tender.

Heat the oil in a deep pot.  Add onions and garlic and saute' until
golden.  Add tomato sauce, tomatoes, parsley and seasonings.  Bring
to a simmer and 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 or 3
minutes, till pliable but not mushy. * Remove carefully to a plate.
Preheat oven to 350*F.

Lightly oil a large shallow casserole dish and layer as follows: A
thin layer of sauce, a layer of eggplant, a layer of matzo, a layer
of cheese.  Repeat.  Bake for 35 - 40 minutes until cheese shows
some brown spots.

Printable version: matzo-mina.txt.