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 and chopped 3 tb chopped fresh parsley 1/2 ts oregano, basil and paprika Salt & pepper 6 matzot 1 lb mozzarella style soy cheese, shredded Directions:1. Preheat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil and broil on each side till tender. 2. Heat the oil in a deep pot. Add onions and garlic and saute until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes. 3. Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 or 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350 F. 4. 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 35-40 minutes until cheese shows some brown spots. |