Eggplant matzo mina
Eggplant Jewish Vegetarian Passover
Last updated 6/12/2012 1:02:37 AM. Recipe ID 26239. Report a problem with this recipe.
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 &
3 tb Chopped fresh parsley
1/2 ts Oregano, basil & paprika
Salt & pepper
1 lb Mozzarella style soy cheese
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
Nava Atlas, "Vegetarian Celebrations"
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