Eggplant Matzo Mina

Makes 8 to 10 servings

Ingredients

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 saute 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 40
minutes, or until the cheese is touched with brown spots.