Source: "Vegetarian Celebrations" by Nava Atlas

Yield: 8 servings

• 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 and chopped
• 3 tb chopped fresh parsley
• 1/2 ts oregano, basil and paprika
• Salt & pepper
• 6 matzot
• 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 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.