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 Saute 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)