Moussaka (Vegetarian Eggplant & Cheese) Recipe

This Jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and milk together. The result is a complete vegetarian dish with considerable dimension.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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 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. Serves 6 with spaghetti or other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

Things You'll Need

  • 2lb (about 4) eggplant,
  • -stems removed
  • 2ts Salt
  • 1/4c Corn oil
  • 4 Cloves garlic, chopped fine
  • 1/2c Tomato sauce
  • 6oz Tomato paste
  • 1 1/2c Water
  • 2 Eggs, beaten
  • 1/2lb Mozzarella cheese, grated

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