Eggplant Matzo Mina

Ingredients

 * 2 medium eggplants
 * 2 tbsp olive oil
 * 1 medium onion, finely chopped
 * 2 garlic cloves, minced
 * 15 oz can tomato sauce
 * 14 oz can tomatoes, drained and chopped
 * 3 tbsp chopped fresh parsley
 * ½ tsp oregano, basil and paprika
 * salt and pepper
 * 6 matzos
 * 1 lbs mozzarella-style soy cheese shredded

Directions

 * 1) Pre-heat broiler.
 * 2) Cut eggplants into ½ inch slices and peel.
 * 3) Brush lightly with oil and broil on each side till tender.
 * 4) Heat the oil in a deep pot.
 * 5) Add onion and garlic and saute till golden.
 * 6) Add tomato sauce, tomatoes, parsley and seasonings.
 * 7) Bring to a simmer and cook over low heat, covered, for 15 minutes.
 * 8) Break each matzo into 3 strips.
 * 9) Fill a shallow casserole dish with lightly salted water.
 * 10) Place matzo strips into water for 2 t 3 minutes, till pliable but not mushy.
 * 11) Remove carefully to a plate.
 * 12) Preheat oven to 350 °F.
 * 13) 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.
 * 14) Repeat.
 * 15) Bake for 35 to 40 minutes, till cheese shows some brown spots.