Eggplant Matzo Mina

Matzo mina is the Passover answer to lasagna. Instead of pasta sheets, softened matzo stands in as the starchy layer between broiled eggplant, a homemade tomato sauce, and shredded soy mozzarella. It’s a vegetarian main dish that’s both kosher for Passover and genuinely satisfying.

The eggplant gets peeled, sliced half an inch thick, and broiled until tender rather than fried. Broiling uses less oil and gives the slices a light char without making them greasy, which matters in a layered casserole where excess oil would make the matzo soggy.

Soaking the matzo strips in salted water for just 2 to 3 minutes makes them pliable enough to layer without snapping. The key is pulling them out while they still have some firmness. Leave them too long and they dissolve into mush in the casserole.

The homemade tomato sauce simmers with onion, garlic, parsley, oregano, basil, and paprika for 15 minutes, just long enough to meld the flavors without cooking them out.

Chef Tips

• Don’t skip peeling the eggplant. The skin gets tough and chewy in a baked casserole
• Soak the matzo in batches and handle the strips carefully. Wet matzo tears easily
• Use soy mozzarella for a dairy-free Passover dish, or swap in regular mozzarella if dairy is fine for your meal
• Let the mina rest for 10 minutes after baking so the layers set and slices hold together

Variations

• Add a layer of sauteed spinach or mushrooms between the eggplant and cheese
• Use zucchini slices in place of or alongside the eggplant
• Swap the tomato sauce for a roasted red pepper sauce for a different flavor base