Recipe - Eggplant Matzo Mina

2 md Eggplants
2 tablespoon Olive oil
1 md Onion, finely chopped
2 Garlic cloves, minced
15 ounce Can tomato sauce
14 ounce Can tomatoes, drained &
chopped
3 tablespoon Chopped fresh parsley
One half teaspoon Oregano, basil & paprika
Salt & pepper
6 Matzos
1 pound Mozzarella style soy cheese
shredded

Preheat broiler. Cut eggplants into One half 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
350F. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini