Ingredients Edit

Directions Edit

  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.
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