| 1 | This jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and milk together. |
| 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. |
| 9 | Heat the remaining 3 tablespoons of oil in a skillet. |
| 10 | Dip the eggplant slices into the beaten eggs and fry over moderate heat for 2 minutes. |
| 11 | Fry all the eggplant slices this way. |
| 12 | Assemble the moussaka in this manner. |
| 13 | Put a layer of eggplant in a heatproof glass or metal baking dish. |
| 14 | Cover with about ?cup of the cooked tomato sauce. |
| 15 | Sprinkle with about 2 tablespoons of the grated cheese. |
| 16 | Cover this another layer of eggplant, then sauce, then cheese. |
| 17 | The last layer (there should be three) ends with the cheese. |
| 18 | Bake in a preheated 350 °F oven for ?hour. |
| 19 | serve warm. |
| 20 | Serves 6 with spaghetti or other dishes. |
| 21 | recipe: "sephardic cooking" by copeland mark -- 600 recipes created in : exotic sephardic kitchens from morocco to india -- |
