Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants
2 tb Olive oil
1 md Onion, finely chopped
2 ea 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 ea 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.

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