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Receta Moussaka (Vegetarian Eggplant And Cheese)
by Global Cookbook

Moussaka (Vegetarian Eggplant And Cheese)
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  Raciónes: 6

Ingredientes

  • 2 lb (about 4) eggplant, stems removed
  • 2 tsp Salt
  • 1/4 c. Corn oil
  • 4 x Cloves garlic, minced fine
  • 1/2 c. Tomato sauce
  • 6 ounce Tomato paste
  • 1 1/2 c. Water
  • 2 x Large eggs, beaten
  • 1/2 lb Mozzarella cheese, grated

Direcciones

  1. This Jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and lowfat milk together. The result is a complete vegetarian dish with considerable dimension.
  2. Cut each eggplant lengthwise into 3 equal slices. Sprinkle with the salt and let stand for 20 min, Dry the slices on paper towels to absorb the liquid which accumulates. Set aside.
  3. Heat 1 Tbsp. of the oil in a pan and stir-fry the garlic over moderate heat till golden brown, about 2 min. Add in the tomato sauce, tomato paste, and water and mix well. Simmer the sauce over low heat till it becomes thickened, about 15 min.
  4. Heat the remaining 3 Tbsp. of oil in a skillet. Dip the eggplant slices into the beaten Large eggs and fry over moderate heat for 2 min. Fry all the eggplant slices this way.
  5. Assemble the moussaka in this manner. Put a layer of eggplant in a heatproof glass or possibly metal baking dish. Cover with about 1/2 c. of the cooked tomato sauce. Sprinkle with about 2 Tbsp. 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.
  6. Serve hot.
  7. Serves 6 with spaghetti or possibly other dishes.