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Moussaka (Vegetarian Eggplant And Cheese)
| Ingredients | |||
| 2 | pound | eggplant, stems removed | |
| 2 | teaspoon | salt | |
| 1/4 | cup | corn oil | |
| 4 | each | garlic, cloves, chopped fine | |
| 1/2 | cup | tomato sauce | |
| 6 | oz | tomato paste | |
| 1 1/2 | cup | water | |
| 2 | each | eggs, beaten | |
| 1/2 | pound | mozzarella cheese, grated | |
Directions: | |||
| 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 with another layer of eggplant, then sauce, then cheese. The last layer (there should be three) ends with the cheese. Bake in a preheated 350 degree oven for 1/2 hour. Serve warm. Serves 6 with spaghetti or other dishes. | |||
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