Moussaka (Vegetarian Eggplant and Cheese)

Moussaka (Vegetarian Eggplant and Cheese)
This Moussaka does not have meat - result is a complete vegetarian dish with considerable dimension.
  • 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

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.