INGREDIENTS

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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