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Moussaka (vegetarian Eggplant & Cheese)

Moussaka (vegetarian Eggplant & Cheese) comes together with Eggplant Stems Removed, Salt, Corn Oil, Garlic Chopped Fine, and Tomato Sauce. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 2 tsp
• 1/4 cup
• 4 clove
• 1/2 cup
• 6 oz
• 1 1/2 cup
• 2
• 1/2 lb

Method (preview)

1. 1

   Cut each eggplant lengthwise into 3 equal slices.

2. 2

   Sprinkle with the salt and let stand for 20 minutes, Dry the slices on paper towels to absorb the liquid that accumulates.

3. 3

   Set aside.

4. 4

   Heat 1 tablespoon of the oil in a pan and stir-fry the garlic over moderate heat until golden, about 2 minutes.

5. 5

   Add the tomato sauce, tomato paste, and water and mix well.

6. 6

   Simmer the sauce over low heat until it becomes thickened, about 15 minutes.

7. 7

   Heat the remaining 3 tablespoons of oil in a skillet.

8. 8

   Dip the eggplant slices into the beaten eggs and fry over moderate heat for 2 minutes.

9. 9

   Fry all the eggplant slices this way.

10. 10

    Assemble the moussaka in this manner.

11. 11

    Put a layer of eggplant in a heatproof glass or metal baking dish.

12. 12

    Cover with about 1/2 cup of the cooked tomato sauce.

13. 13

    Sprinkle with about 2 tablespoons of the grated cheese.

14. 14

    Cover this another layer of eggplant, then sauce, then cheese.

15. 15

    The last layer (there should be three) ends with the cheese.

16. 16

    Bake in a preheated 350 degrees F oven for 1/2 hour.

17. 17

    Serve warm. Serves 6 with spaghetti or other dishes.

18. 18

    Recipe: "Sephardic Cooking" by Copeland Mark -- 600

19. 19

    BURGSTAHLER) On 31 DEC 1995 105505 -0700