*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving