Eggplant Matzo Mina


Serves: 8
Total Calories: 59

Ingredients

2 eggplant, medium
2 tablespoons olive oil
1 onion finely chopped
2 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can tomato drained, chopped
3 tablespoons parsley fresh, chopped
1/2 teaspoon oregano basil & paprika
salt & pepper
6 matzo balls
1 pound mozzarella style soy cheese - shredded

Directions:

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 layer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.

Nutritional Facts:

Serves: 8
Total Calories: 59
Calories from Fat: 30

This Eggplant Matzo Mina recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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