Eggplant Matzo Mina
Yield
8 servingsPrep
50 minCook
40 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ounces |
tomato sauce
|
|
| 14 | ounces |
tomatoes, canned
drained, chopped |
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
oregano
basil & paprika |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | each |
matzo crackers
|
*
|
| 1 | pound |
soy cheese, mozzarella
shredded |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 404.6 | ml/g |
tomatoes, canned
drained, chopped |
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
oregano
basil & paprika |
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | each |
matzo crackers
|
*
|
| 453.6 | g |
soy cheese, mozzarella
shredded |
* |
Directions
Pre-heat broiler.
Cut eggplants into ½ inch slices and peel.
Brush lightly with oil and broil on each side until tender.
Heat the oil in a deep pot.
Add onion and garlic and sauté until golden.
Add tomato sauce, tomatoes, parsley and seasonings.
Bring to a simmer and 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 to 3 minutes, until pliable but not mushy.
Remove carefully to a plate.
Preheat oven to 350℉ (180℃).
Lightly oil a large, shallow casserole dish and 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, until cheese shows some brown spots.
