Preheat oven to 350 degrees.
Prep a baking sheet with parchment.
Prep the toppings that you want to roast. I cut the red pepper into a blood drip, green pepper into a frog, and cut the eggplant into a tombstone. I roasted those along with the diced red onion, grape tomatoes, sliced mushrooms and sliced serrano pepper for 5-10 minutes until everything is lightly cooked.
Sprinkle some shredded cheese over the matzah pieces. Bake on a parchment-lined baking sheet for 2-3 minutes to set and toast the matzah.
Change the setting to broil. Then spread the sauce over the matzah. Sprinkle with more cheese.
Broil for 3-5 minutes until the cheese is bubbly and melty. Top with the plagues: red pepper, green pepper, diced red onion, sliced black olives, crumbled goat cheese, grape tomato, sliced mushroom, sliced serrano pepper, cilantro leaf and the eggplant (I added a little olive to symbolize the RIP). Eat!