[an error occurred while processing this directive]

Eggplant Matzo Mina

| Next >>

Title: Eggplant Matzo Mina
Yield: 8 Servings
Categories: Main Dishes, Jewish, Vegetarian

Ingredients:

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

[an error occurred while processing this directive]