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Eggplant Matzo Minas




Source of Recipe


Unknown


Recipe Introduction


Matzo minas, which are layered casseroles or pies, were once described by a woman from Bologna, Italy, as matzo lasagnas. A fitting description, though these are made in
many variations by Sephardic Jews of various cultures. Here is one of definite Italian influence, which will certainly remind you of an eggplant lasagna.



List of Ingredients




Eggplant Matzo Minas



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"


Recipe




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


Makes 8 to 10 servings