Recipe - Parmigiana Bake

5 lg Matzo crackers
4 Eggs, lightly beaten
Salt
Oil, for greasing
3 ounce Hard cheese, grated

SAUCE
1 tablespoon Vegetable oil
1 md Onion, chopped
1 Clove garlic, chopped
1 Green pepper, seeded and
chopped
1 pound Peeled tomato, seeded and
chopped
1 tablespoon Fresh parsley, chopped
Salt
Freshly ground black pepper

Soak matzo in water for 10 min, drain well and break into pieces.

Heat oil in a pan, and cook onion and garlic 23 min until transparent,
stirring constantly. Add green pepper and cook 23 min more. Add tomatoes
and parsley. Cook over low heat 20 min or until tomat oes are cooked.
Season to taste.

Season eggs with salt, then stir in matzo pieces. Pult half the mixture
into a large greased ovenproof dish. Sprinkle with half the grated cheese,
then cover with the remaining matzos. Sprinkle with remaining cheese and
pour tomato sauce over. Bake uncovered in 325F oven for 2530 min until hot
and bubbly.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Recipe by: Ann Kaye and Hatty Rance Posted to MCRecipe Digest V1 #535 by
"Master Harper Gaellon" gaellon@inch.com on Mar 22, 1997