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 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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