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. Posted to rec.food.recipes by email@example.com on Mar 7, 1994.
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 5 -6|
|Calories from Fat: 252 (43%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 1057.5mg||325 %|
|Sodium 3947.6mg||136 %|
|Potassium 2654.3mg||70 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 37.2g|
|Protein 41.6g||59 %|
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Calories per serving: 581
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