Eggplant Matzo Mina
Ingredients
2 medium eggplants
2 Tbsp. olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
15 ounce(s) can tomato sauce
14 ounce(s) can tomatoes, drained and chopped
3 Tbsp. chopped fresh parsley
1/2 tsp. oregano, basil and paprika
salt and pepper
6 matzos
1 pound mozzarella style soy cheese shredded
Cooking Instructions
Pre heat broiler. Cut eggplants into 1/2 inch slices and peel. Brush lightly with oil and broil on each side till tender. Heat the oil in a deep pot. Add onion and garlic and sauté till golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and 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 to 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350F. Lightly oil a large, shallow casserole dish and layer as follows: a thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)