Eggplant Matzo Mina

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.