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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
- 1Â 1/2 c. Water
- 2 x Large eggs, beaten
- 1/2 lb Mozzarella cheese, grated
Direcciones
- 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.
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- Serve hot.
- Serves 6 with spaghetti or possibly other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 165 | 66% |
| Total Fat 18.47g | 23% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.03g | |
| Cholesterol 90mg | 30% |
| Sodium 1331mg | 55% |
| Potassium 420mg | 12% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.69g | 3% |
| Protein 13.48g | 22% |
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