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.