Passover: Eggplant Matzo Mina

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* Exported from MasterCook *

 

Eggplant Matzo Mina

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 64

Serving Size : 8 Preparation Time :0:00

Categories : Holidays Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants

(about 2 pounds total)

2 tablespoons olive oil -- divided

1 medium onion -- finely chopped

2 cloves garlic -- minced

15 ounces canned tomato sauce

14 ounces canned diced tomatoes -- lightly drained

up to 16-ounces

2 tablespoons minced fresh parsley -- up to 3

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon paprika

salt and freshly pound pepper -- to taste

6 matzos

12 ounces part-skim mozzarella cheese

OR mozzarella-style soy cheese -- grated (see Note)

 

8 to 10 servings

 

I first heard of matzo minas, which are layered casseroles or pies, from a

woman from Bologna, Italy, who described them as matzo lasagnas. A fitting

description, though later I discovered that many variations are made by

Sephardic Jews of various cultures. This one is of definite Italian

influence, and will certainly remind you of an eggplant lasagna.

 

Preheat the broiler.

 

Cut the eggplants into 1/4-inch slices and peel. Brush lightly with some

of the oil and broil on each side until tender.

 

Heat the oil in a deep saucepan. Add the onion and garlic and saute until

golden. Add the 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 the matzo strips in it for 2 to 3 minutes until

pliable but not mushy. Remove carefully to a plate.

 

Preheat the oven to 350 degrees.

 

Lightly oil a large, shallow baking casserole and layer as follows: a thin

layer of sauce, a layer of eggplant, a layer of matzo, and a layer of

cheese. Repeat. Bake for 35 to 40 minutes, or until the cheese is touched

with brown spots.

 

Note: The use of soy cheese is allowed here. That is because many

Sephardic cultures continue to use beans (and, as you know, soy cheese is

derived from soybeans) during Passover, whereas the Ashkenazic tradition

does not.

 

Calories: 262 , Carbohydrate: 31 g, Total fat: 8 g, Cholesterol: 22 g

Protein: 13g, Sodium: 496mg

 

 

 

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