Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 med Eggplants
- 2 tbsp Olive oil
- 1 med Onion, finely chopped
- 2 each Garlic cloves, minced
- 15 oz Can tomato sauce
- 14 oz Can tomatoes, drained & chopped
- 3 tbsp Chopped fresh parsley
- 1/2 tsp Oregano, basil & paprika
- Salt & pepper
- 6 each Matzos
- 1 lbs Mozzarella style soy cheese shredded
- =
Directions
Pre-heat broiler.
Cut eggplants into ½ inch slices & peel.
Brush lightly with oil & broil on each side till tender.
Heat the oil in a deep pot.
Add onion & garlic & saute till golden.
Add tomato sauce, tomatoes, parsley & seasonings.
Bring to a simmer & 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 t 3 minutes, till pliable but not mushy.
Remove carefully to a plate.
Preheat oven to 350°F.
Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer
of matzo, a layer of cheese.
Bake for 35 to 40 minutes, till cheese shows some brown spots.