Eggplant Matzo Mina
2 medium eggplants
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
15 ounce can tomato sauce
14 ounce can tomatoes, drained, and chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon paprika
salt and pepper
1 pound mozzarella, shredded
Cut eggplants into 1/2 inch slices and peel. Brush lightly with oil and broil on each side till tender. Heat the oil in a deep pot. Add onion and garlic and sauté till 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, till pliable but not mushy. Remove carefully to a plate.
Preheat oven to 350F.
Lightly oil a large, shallow casserole dish and layer as follows: a thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.
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