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Eggplant matzo mina

Yield: 8 Servings

Ingredients:

• 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

Instructions:

-- 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.

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