Recipe for cooking baked matzo-vegetable scallop

Jewish and Eastern European Recipes :: Jewish Matzos, Dumplings, and Breads

3 matzos
1 large onion, sliced
4 med. tomatoes
1/2 tsp. salt
Dash of pepper
1 tsp. sugar
3 Tbsp. chicken or goose schmaltz
1/2 c. soup or water (if needed)

Generously grease a 9-in. square or rectangular baking dish and cover the bottom with thinly sliced onion. Break one matzo into sections and arrange over onions. Cover with slices of tomato, sprinkle and distribute with salt, pepper and sugar and top with sections of the second matzo. Cover with the remaining onion slices and top with the third matzo. Cover and bake 1/2 an hour at 350 degrees fahrenheit.

Remove cover and if the top layer of matzo is not softened, add 1/2 c. soup or water. Continue to bake until lightly browned on top. Serve with meat or fish.

Serves 4.

Variations
Can be made by adding sliced eggplant, green peppers or shredded cabbage between layers of matzos.