| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | about 4 eggplant |
| stems removed | ||
| 2 | t | 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. 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. 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. 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. 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.
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