Parmigiana Bake

Recipe Ingredients

5 tablespoons	75ml	Matzo crackers (large)
4		Eggs - lightly beaten
		Salt
		Oil - for greasing
3 oz	85g	Hard cheese - grated
		Sauce
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Garlic - chopped
1		Green pepper - seeded and chopped
1 lb	454g / 16oz	Peeled tomato - seeded and chopped
1 tablespoon	15ml	Fresh parsley - chopped
		Salt
		Freshly ground black pepper

Recipe Instructions

Soak matzo in water for 10 min, drain well and break into pieces.

Heat oil in a pan, and cook onion and garlic 2-3 min until transparent, stirring constantly. Add green pepper and cook 2-3 min more. Add tomatoes and parsley. Cook over low heat 20 min or until tomatoes are cooked. Season to taste.

Season eggs with salt, then stir in matzo pieces. Put half the mixture into a large greased ovenproof dish. Sprinkle with half the grated cheese, then cover with the remaining matzos. Sprinkle with remaining cheese and pour tomato sauce over. Bake uncovered in 325F oven for 25-30 min until hot and bubbly.

Source:
Ann Kaye and Hatty Rance

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