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 c...
Ingredients
- 2lb(about 4) eggplant,
- 1/4cup corn oil
- 4Clovegarlic, chopped fine
- 1/2cup tomato sauce
- 6oztomato paste
- 11/2 c water
- 2eggs, beaten
- 1/2lbmozzarella cheese, grated
Directions
- 1
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
- 2
The result is a complete vegetarian dish with considerable dimension
- 3
Cut each eggplant lengthwise into 3 equal slices
- 4
Sprinkle with the salt and let stand for 20 minutes, Dry the slices on paper towels to absorb the liquid that accumulates
- 5
Set aside
- 6
Heat 1 tablespoon of the oil in a pan and stir-fry the garlic over moderate heat until golden, about 2 minutes
- 7
Add the tomato sauce, tomato paste, and water and mix well
- 8
Simmer the sauce over low heat until it becomes thickened, about 15 minutes