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
1 pound mozzarella cheese
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.
– See more at: http://www.freshfromflorida.com/Recipes/Sides/Eggplant-Matzo-Mina#sthash.YgUcBb9y.dpuf