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



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