Title: Eggplant matzo mina
 Categories: Main dish, Jewish, Vegetarian, Passover
      Yield: 8 Servings
 
      2 md Eggplants
      2 tb Olive oil
      1 md Onion, finely chopped
      2    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    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.
  
  Nava Atlas, "Vegetarian Celebrations"