| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Passover |
5 |
-6 |
INGREDIENTS
| 6 |
|
Matzos |
| 2 |
c |
Water |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Oil |
| 2 |
c |
Tomato sauce |
| 1 |
tb |
Freshly chopped parsley |
| 5 |
|
Eggs |
|
|
Salt and black pepper to taste |
|
|
Grease for the casserole |
| 1/2 |
c |
Diced hard cheese of your choice |
INSTRUCTIONS
Soak the matzos in the water until soft. Drain and squeeze out the excess
water. Set aside.
In a large skillet over low heat, saute the onion and the garlic in the oil
until golden. Add the tomato sauce and the parsley. Simmer for 15 minutes.
In a large bowl beat the eggs with the salt and pepper. Combine the
reserved matzos with the eggs. Stir to blend. Pour half of the egg/matzo
mixture into a 2 quart greased casserole. Sprinkle with half of the diced
cheese. Top with the remaining matzo mixture and then with the remaining
cheese. Pour the prepared tomato sauce over all. Bake uncovered into a
preheated 325 degree F oven for 25 minutes. Serves 5-6.
Posted to rec.food.recipes by yoel@brachot.jct.ac.il on Mar 7, 1994.
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