Eggplant Matzo Mina — a Passover Casserole

Step 1

Preheat the oven to 400º F.

Step 2

Trim the ends from the eggplants and cut into 1/2-inch slices. Brush lightly with some of the oil (or use cooking oil spray). Arrange one or two parchment-lined baking sheets. Bake for 10 minutes, then flip and bake for 10 minutes longer, or until fork-tender but not overdone. Remove from the oven.

Step 3

Meanwhile, heat the oil in a deep saucepan. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté until both are golden. Add the marinara sauce, parsley, seasoning, and a few grindings of pepper. Stir together and remove from the heat.

Step 4

Start with 5 matzos. Break each matzo into three strips. Fill a shallow casserole dish with cold water. Place the matzo strips in it for 2 minutes, until pliable but not mushy. Quickly drain the water off.

Step 5

Lightly oil a 9- by 13-inch casserole dish and layer as follows: a very shallow layer of the sauce, a layer of eggplant, a layer of matzo (if you need another matzo to complete the layer, which depends on the exact size of your casserole dish, repeat step 4 with one more matzo), half of the remaining sauce, and a layer of cheese. Repeat, once again ending with a layer of cheese.

Step 6

Bake (at 400º) for 20 to 25 minutes, or until the cheese is touched with golden brown spots.