- 2 lbs. (about 4) eggplant - stems removed
- 2 tsp. 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
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 degrees F oven for 1/2 hour. Serve warm.
- Yields: 6 servings
- Preparation Time: about an hour