Eggplant Matza Mina Recipe

Name: Eggplant Matza Mina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tablespoons olive oil; 1 green bell pepper, finely chopped; 1 red bell pepper, finely chopped; 2 large onions, diced; 4 garlic cloves, minced; 2 ribs of celery, diced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 teaspoons dried basil; 1 32 oz. can imported crushed tomatoes; 1 teaspoon red wine vinegar; 2 medium eggplants, sliced into 1/2 rounds; 6-8 plain matzoh crackers; 1 cup water, lightly salted; 1 cup shredded low-moisture mozzarella cheese (or 1 cup mozzarella-style soy cheese); 1/4 cup grated parmesan cheese, plus more for serving; 10 leaves fresh basil, cut in thin strips (optional); salt and pepper

Servings: persons

2-3 tablespoons olive oil
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 large onions, diced
4 garlic cloves, minced
2 ribs of celery, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
1 32 oz. can imported crushed tomatoes
1 teaspoon red wine vinegar
2 medium eggplants, sliced into 1/2 rounds
6-8 plain matzoh crackers
1 cup water, lightly salted
1 cup shredded low-moisture mozzarella cheese (or 1 cup mozzarella-style soy cheese)
1/4 cup grated parmesan cheese, plus more for serving
10 leaves fresh basil, cut in thin strips (optional)
salt and pepper

1
Preheat the broiler.
2
Make the sauce:
3
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the peppers, onions, garlic, and celery and saute for 5 minutes, so the vegetables begin to soften and become fragrant. Add the herbs and saute 5 minutes more. Add the tomatoes and vinegar and bring to a simmer.
4
Meanwhile, roast the eggplant. Place the rounds on a large baking sheet and brush with the remaining olive oil. Sprinkle with salt and pepper and place beneath the broiler. Roast the eggplant for 10-12 minutes, turning once. Set aside, and reduce oven heat to 350 degrees.
5
Soak the matzoh crackers in the salted water for about a minute each, so that they are soft, but not falling apart. Shake off any excess water.
6
Assemble the casserole:
7
Grease the bottom and sides of a 9x13 casserole and place two matzoh on the bottom of the pan (it's ok if they don't quite cover the bottom). Place half of the eggplant slices on top, followed by half of the sauce. Sprinkle with half of the mozzarella. Repeat the process, with matzoh, eggplant, sauce and cheese. Top with remaining matzoh and sprinkle with parmesan cheese. Bake covered for 25 minutes. Uncover and bake 10 minutes more.
8
Serve topped with additional parmesan cheese and chopped fresh basil, if you wish.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-3 tablespoons olive oil, 1 green bell pepper, finely chopped, 1 red bell pepper, finely chopped, 2 large onions, diced, and more.

Yes, Eggplant Matza Mina falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Matza Mina

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