Eggplant Matzo Mina
2013-03-06 17:51:19
Serves 10
This Eggplant cassarole has onions, garlic, tomatoes covered with cheese.
Prep Time
1 hr
Nutrition Facts
Serving Size
270g
Servings
10
Amount Per Serving
Calories 211
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 35mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
23%
Sugars 7g
Protein 10g
Vitamin A
13%
Vitamin C
22%
Calcium
12%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
Instructions
- 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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