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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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passover recipe Ingredients:
2 medium eggplant |
2 tablespoon olive oil |
1 medium onion, finely chopped |
2 garlic cloves, minced |
15 ounce canned tomato sauce |
14 ounce canned tomatoes, drained & chopped |
3 tablespoon chopped fresh parsley |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/2 teaspoon paprika |
1 pinch salt |
1 pinch pepper |
6 matzo |
8 oz mozzarella, shredded |
1/2 tsp cinnamon, ground |
Directions:
1. Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender.
2. Heat the oil in a deep pot. Add onion & garlic & saute till golden.
3. Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & cook over low heat, covered, for 15 minutes.
4. 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.
5. Preheat oven to 350F.
6. 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.
7. Bake for 35 to 40 minutes, till cheese shows some brown spots
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