Recipe for Eggplant Matzo Mina 
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Yield:
8
Ingredients:
Amount Ingredient
2 med Eggplants
2 tbl olive oil
1 med onion, finely chopped
2 x garlic cloves, minced
1 x 15 oz. can tomato sauce
1 x 14 oz. can tomatoes, drained and chopped
3 tbl fresh parsley, chopped
1/2 tsp oregano
1/2 tsp basil
1/2 tsp paprika
Salt & pepper
6 x matzo
Instructions:
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 onions and garlic & saute until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and 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 or 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350*F.

Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat.

Bake for 35 - 40 minutes until cheese shows some brown spots.

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