Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Jewish
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants
2 tb Olive oil
1 md Onion, finely chopped
2 ea Garlic cloves, minced
15 oz Can tomato sauce
14 oz Can tomatoes, drained &
-- chopped
3 tb Chopped fresh parsley
1/2 ts Oregano, basil & paprika
Salt & pepper
6 ea Matzos
1 lb Mozzarella style soy cheese
-- shredded
Pre-heat broiler. Cut eggplants into 1/2 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.
