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Full Online Book HomeLearning KitchenVegetables - Eggplant Matzo Mina
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Vegetables - Eggplant Matzo Mina Post by :syberqueen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :861

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Vegetables - Eggplant Matzo Mina

2 medium Eggplants
2 tablespoons olive oil, divided
1 medium onion -- finely chopped
2 garlic cloves -- minced
1 (15 oz.) can tomato sauce
1 (14 oz.) can tomatoes -- drained and chopped
3 tablespoons fresh parsley -- chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon paprika
Salt and pepper
4 dashes hot sauce
6 matzo
1 pound mozzarella style soy cheese -- shredded


Pre-heat broiler.

Cut eggplants into 1/2 inch slices and peel. Brush lightly with oil and broil on each side till tender.

Reduce heat to 350 degrees.

Heat the oil in a deep pot.

Add onions and garlic and saute' until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and 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 or 3 minutes, till pliable but not mushy. Remove carefully to a plate.

Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat.

Bake for 35 - 40 minutes until cheese shows some brown spots.
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