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Eggplant Matzo Mina

 

35

Yield

8

servings

Prep

50

min

Cook

40

min

Ready

90

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 6747% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 83mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 26%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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