Eggplant Matzo Mina Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants,
2 tbsp: Olive oil,
1 medium: Onion, finely chopped
2 each: Garlic cloves, minced
15 ounce: Can tomato sauce,
14 ounce: Can tomatoes, drained &, chopped
3 tbsp: Chopped fresh parsley,
1/2 tsp: Oregano, basil & paprika
Salt & pepper,
6 each: Matzos,
1 lbs: Mozzarella style soy cheese, shredded
Directions:
Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush
lightly with oil & broil on each side till tender. Heat the oil in a
deep pot. Add onion & garlic & saute till golden. Add tomato sauce,
tomatoes, parsley & seasonings. Bring to a simmer & 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 t 3 minutes, till pliable but not mushy. Remove
carefully to a plate. Preheat oven to 350F. Lightly oil a large,
shallow casserole dish & 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, till cheese shows some brown spots.
Source from luhu.jp
lightly with oil & broil on each side till tender. Heat the oil in a
deep pot. Add onion & garlic & saute till golden. Add tomato sauce,
tomatoes, parsley & seasonings. Bring to a simmer & 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 t 3 minutes, till pliable but not mushy. Remove
carefully to a plate. Preheat oven to 350F. Lightly oil a large,
shallow casserole dish & 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, till cheese shows some brown spots.
Source from luhu.jp