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
1 lb mozzarella style soy cheese, shredded
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.