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Eggplant Matzo Mina

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2 medium eggplants, about 2 pounds total
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
15-ounce can tomato sauce
14-ounce can imported plum tomatoes, drained and chopped
2 to 3 tablespoons minced fresh parsley
1/2 teaspoon each: dried oregano, dried basil, and paprika
salt and freshly ground pepper to taste
6 matzos
1 pound mozzarella-style soy "cheese"


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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