2 lb (about 4) eggplant,

           -stems removed
      2 ts 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

    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.
    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.
    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.
    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.
    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.
  Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)  On   31 DEC 1995
  105505 -0700