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Print this Recipe    Matzo Parmigiana

Matzo Brei Parmigiana

6 matzos
2 cups water
1 onion, chopped
1 clove garlic, minced
1 tbs oil
2 cups tomato sauce
1 tbs freshly chopped parsley
5 eggs
salt and black pepper to taste
grease for the casserole
1/2 cup diced hard cheese of your choice

Soak the matzos in the water until soft. Drain and squeeze out
the excess water. Set aside.

In a large skillet over low heat, saute the onion and the garlic
in the oil until golden. Add the tomato sauce and the parsley.
Simmer for 15 minutes.

In a large bowl beat the eggs with the salt and pepper. Combine
the reserved matzos with the eggs. Stir to blend. Pour half of
the egg/matzo mixture into a 2 quart greased casserole. Sprinkle
with half of the diced cheese. Top with the remaining matzo mixture
and then with the remaining cheese. Pour the prepared tomato sauce
over all. Bake uncovered into a preheated 325 degree F oven for
25 minutes. Serves 5-6.

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