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Moussaka(Vegetarian Eggplant & Cheese)

* Exported from MasterCook *

MOUSSAKA (VEGETARIAN EGGPLANT & CHEESE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb (about 4) eggplant,
-stems removed
2 ts Salt
1/4 c Corn oil
4 Cloves garlic, chopped fine
1/2 c Tomato sauce
6 oz Tomato paste
1 1/2 c Water
2 Eggs, beaten
1/2 lb Mozzarella cheese, grated

This Jewish-style 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
stir-fry 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 1/2 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 1/2 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. Submitted By WA6AWD@WOLFENET.COM (ALAN
BURGSTAHLER) On 31 DEC 1995 105505 -0700

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