Recipe - Moussaka (Vegetarian Eggplant And Cheese)

2 pound (about 4) eggplant,
stems removed
2 teaspoon Salt
One fourth cup Corn oil
4 Cloves garlic, chopped fine
One half cup Tomato sauce
6 ounce Tomato paste
1 One half cup Water
2 Eggs, beaten
One half pound Mozzarella cheese, grated

This Jewishstyle moussaka does not have meat since the kosher laws
prohibit mixing meat and milk together. The result is a complete vegetarian
dish with considerable dimension.

1. Cut each eggplant lengthwise into 3 equal slices. Sprinkle with the
salt and let stand for 20 minutes, Dry the slices on paper towels to absorb
the liquid that accumulates. Set aside.

2. Heat 1 tablespoon of the oil in a pan and stirfry the garlic over
moderate heat until golden, about 2 minutes. Add the tomato sauce, tomato
paste, and water and mix well. Simmer the sauce over low heat until it
becomes thickened, about 15 minutes.

3. Heat the remaining 3 tablespoons of oil in a skillet. Dip the
eggplant slices into the beaten eggs and fry over moderate heat for 2
minutes. Fry all the eggplant slices this way.

4. Assemble the moussaka in this manner. Put a layer of eggplant in a
heatproof glass or metal baking dish. Cover with about One half cup of the
cooked tomato sauce. Sprinkle with about 2 tablespoons of the grated
cheese. Cover this another layer of eggplant, then sauce, then cheese. The
last layer (there should be three) ends with the cheese. Bake in a
preheated 350 degrees F oven for One half hour.

Serve warm. Serves 6 with spaghetti or other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark 600 Recipes Created in
: Exotic Sephardic Kitchens from Morocco to India Copyright
: 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini