2 eggplants, cubed and roasted*
8 eggs, beaten
6 sheets “Everything” or plain matzo, broken into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
8 oz crimini mushrooms, diced
1/4 cup milk
4 oz goat cheese
freshly ground black pepper
Preheat oven to 325. In a 12 inch cast iron skillet** heat oil and butter. Saute the garlic and onion until the onion is translucent. Whisk together the eggs, milk, spices. Add the matzo and allow to sit 5 minutes. Stir in the eggplant Pour the egg mixture in the pan. Sprinkle with cheese. Keep on medium heat and cook until just beginning to set. Bake about 10 minutes or until the top is just beginning to brown. Remove from pan and slice.
*I drizzled the eggplant with olive oil and baked on a lined baking sheet for 20 minutes, until the eggplant was soft.
**or other oven-safe skillet
Another year, another opportunity to experiment with matzo. This was inspired by matzo brei, which is basically scrambled eggs with matzo in it, and turns it into a meal by added eggplant and cheese. Perfect for a casual Passover meal.