Name: Moussaka (Vegetarian Eggplant and Cheese)
Ingredients: 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

Seeking mortification of sin just to quiet the soul and find relief from the torment of the conscience, all the while neglecting to deal with the root cause of sin, is a result of self-love. Men are diverted from coming to God this way. This is of the most common deception in which men ruin their souls. They seek to apply themselves to victory over the troubling sin but do not allow their conviction to lead them to the gospel. They perish in their 'reformation'.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Vegetables, Vegetarian	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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