Moussaka Vegetarian Eggplant And Cheese

Moussaka Vegetarian Eggplant And Cheese

Recipe name:
Moussaka Vegetarian Eggplant And Cheese

Recipe category:
Cheese

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Recipe details: Moussaka (Vegetarian Eggplant And )

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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