Preparation

• Preheat oven to 350.
• Cut up the eggplant into quarters and then slice very thinly, saute in oil until it is very soft.
• Remove from the pan.
• Add a little more oil to the pan and saute the garlic, onions, and mushrooms until they are soft.
• Sprinkle the oregano, garlic powder and hot pepper flakes onto the vegetables.
• Mix the eggplant and onions together.
• Grease a 9X13 baking dish.
• Pour some sauce into the dish and lay down some of the matzo into the sauce, like noodles.
• Spread 1/2 the vegetables on top of the matzo sprinkle some of the parmesan cheese on top of the vegetables.
• Then top with more sauce. Continue this until you use up your ingredients, ending with cheese on top.
• Bake for about 35 to 40 minutes.
• When bubbly on golden brown on top.
• Let set of 10 minutes and slice and serve.