*  Exported from  MasterCook  *
 
                            EGGPLANT MATZO MINA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Jewish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Eggplants
    2       tb           Olive oil
    1       md           Onion, finely chopped
    2       ea           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       ea           Matzos
    1       lb           Mozzarella style soy cheese
                         -- shredded
 
   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.
  
 
 
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