Moussaka (Vegetarian Eggplant & Cheese)

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 [email protected] (ALAN BURGSTAHLER) On 31 DEC 1995 105505 -0700