Moussaka (Vegetarian Eggplant And Cheese)

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

1. Cut each eggplant lengthwise into 3 equal slices.
2. Sprinkle with the salt and let stand for 20 minutes.
3. Dry the slices on paper towels to absorb the liquid that accumulates.
4. Set aside.
5. Heat 1 tablespoon of the oil in a pan and stir-fry the garlic over moderate heat until golden, about 2 minutes.
6. Add the tomato sauce, tomato paste, and water and mix well.
7. Simmer the sauce over low heat until it becomes thickened, about 15 minutes.
8. Heat the remaining 3 tablespoons of oil in a skillet.
9. Dip the eggplant slices into the beaten eggs and fry over moderate heat for 2 minutes.
10. Fry all the eggplant slices this way.
11. Assemble the moussaka in this manner: Put a layer of eggplant in a heatproof glass or metal baking dish.
12. Cover with about 1/2 cup of the cooked tomato sauce.
13. Sprinkle with about 2 tablespoons of the grated cheese.
14. Cover this with another layer of eggplant, then sauce, then cheese.
15. The last layer (there should be three) ends with the cheese.
16. Bake in a preheated 350F (180C) oven for 1/2 hour.
17. Serve warm.
18. Serves 6 with spaghetti or other dishes.

eggplant stems, salt, corn oil, garlic, tomato sauce, tomato paste, water, eggs, mozzarella cheese

Taken from recipeland.com/recipe/v/moussaka-vegetarian-eggplant-ch-2366 (may not work)