Eggplant Matzo Mina
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2 medium eggplants, about 2 pounds total
Preheat the broiler.
Cut the eggplants into 1/2-inch slices and peel. Brush lightly with oil and broil on each side until tender.
Heat the oil in a deep saucepan. Add the onion and garlic and sauté until golden. Add the tomato sauce, tomatoes, parsley, and seasonings. Bring to a simmer and cook over low heat, covered, for 15 minutes.
Break each matzo into three strips. Fill a shallow casserole dish with lightly salted water. Place the matzo strips in it for 2 to 3 minutes until pliable but not mushy. Remove carefully to a plate,
Preheat the oven to 350 degrees.
Lightly oil a large, shallow baking casserole and layer as follows: a thin layer of sauce, a layer of eggplant, a layer of matzo, and a layer of cheese. Repeat. Bake for 35 to 40minutes, or until the cheese is touched with brown spots.
Makes 8 to 10 servings
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