2 md Eggplants

2 tb Olive oil

1 md Onion, finely chopped

2 ea Garlic cloves, minced

15 oz Can tomato sauce

14 oz Can tomatoes, drained &

-- chopped 3 tb Chopped fresh parsley

1/2 ts Oregano, basil & paprika

Salt & pepper 6 ea Matzos

1 lb Mozzarella style soy cheese

-- shredded Pre-heat broiler. Cut eggplants into 1/2 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 350F.

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. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.