Eggplant Matzo Mina

Ingredients

 * 2 	med  	Eggplants
 * 2 	tbsp 	Olive oil
 * 1 	med 	Onion, finely chopped
 * 2 	each 	Garlic cloves, minced
 * 15 	oz 	Can tomato sauce
 * 14 	oz 	Can tomatoes, drained & chopped
 * 3 	tbsp 	Chopped fresh parsley
 * 1/2 	tsp 	Oregano, basil & paprika
 * Salt & pepper
 * 6 	each 	Matzos
 * 1 	lbs 	Mozzarella style soy cheese shredded

Directions
Pre-heat broiler. Cut eggplants into ½ 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 350°F. 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.