| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Jewish | Main dish, Jewish, Vegetarian | 8 | Servings |
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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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