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  Recipe Home » Main Course » Eggplant Matzo Mina
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  Eggplant Matzo Mina
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
2 medium Eggplants
2 tbsp Olive oil
1 medium Onion, finely chopped
2 each Garlic cloves, minced
15 oz Can tomato sauce
14 oz Can tomatoes, drained & - chopped
3 tbsp Chopped fresh parsley
1/2 tsp Oregano, basil & paprika
Salt & pepper
6 each Matzos
1 lb Mozzarella style soy cheese - shredded
Instructions:
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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