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Moussaka (Vegetarian Eggplant And Cheese)


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.













Trans-fat Free, High Fiber


2 pounds eggplant
stems removed
2 teaspoons salt
¼ cup corn oil
4 each garlic
cloves, chopped fine
½ cup tomato sauce
6 ounces tomato paste
1 ½ cup water
2 large eggs
½ pound mozzarella cheese


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 ½ 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℉ (180℃) oven for ½ hour.

Serve warm. Serves 6 with spaghetti or other dishes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 27856% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 1083mg 45%
Total Carbohydrate 6g 6%
Dietary Fiber 7g 28%
Sugars g
Protein 30g
Vitamin A 17% Vitamin C 25%
Calcium 35% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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