Florida Vegetable Recipe

(Photo Below)

Vegetable-6122

Amount	Ingredient
Ingredients
2	medium eggplants (about 2 pounds total)
2 tablespoons	olive oil
1	medium onion, finely chopped
2 cloves	garlic, minced
15-ounce can	low-fat tomato sauce
14-ounce can	plum tomatoes, drained and chopped
2 to 3 tablespoons	fresh parsley, minced
1/2 teaspoon	dried oregano
1/2 teaspoon	dried basil
1/2 teaspoon	paprika
	salt and freshly ground pepper to taste
6	matzos
1 pound	mozzarella-style cheese

Preparation Preheat the broiler. Cut the eggplants into 1/2-inch slices and peel. Brush lightly with oil and broil on each side until tender. Heat the oil in a deep saucepan. Add the onion and garlic and sauté 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 three 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 F. 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. Yield 8 to 10 servings