Title: Eggplant Matzo Mina
Categories: Entree Jewish Passover Vegetarian
Yield: 8 Servings

2	md	Eggplants
2	tb	Olive oil
1	md	Onion, finely chopped
2		Garlic cloves, minced
15	oz	Can tomato sauce
14	oz	Can tomatoes, drained & - chopped
3	tb	Chopped fresh parsley
1/2	ts	Oregano, basil & paprika
		Salt & pepper
6		Matzos
1	lb	Mozzarella style soy cheese - shredded

Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender.

Heat the oil in a deep pot. Add onion & garlic & saute till golden. Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & 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 t 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350F.

Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.

Nava Atlas, "Vegetarian Celebrations"

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