Eggplant Matzo Mina
basil & paprika
salt and black pepper
soy cheese, mozzarella
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.
Bake for 35 to 40 minutes, until cheese shows some brown spots.