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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Eggplant Matzo Mina

(Photo Below)
Amount Ingredient
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
6 matzos
1 pound mozzarella-style 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.

8 to 10 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Eggplant Matzo Mina Download High-Resolution Image (JPG)

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