| 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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