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Eggplant Moussaka
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Nice parve alternative to meat Moussaka.

Serves: 4-6

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Sephardic Parve Entree

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1 large eggplant
2 eggs, beaten
1 large onion, chopped
1 large green pepper, diced
1/4 lb. mushrooms, sliced
1 14 oz. can tomato sauce
1/2 cup matza meal
Vegetable oil for frying
Salt and pepper, to taste


  1. Trim the ends of the eggplant and cut into 1/2 inch slices.
  2. Heat vegetable oil in a large skillet, covering the bottom. Add more oil as needed.
  3. Coat eggplant slices in matza meal then dip in eggs.
  4. Saute eggplant in oil until golden brown on both sides then set aside.
  5. Add fresh oil to skillet and sauté chopped onions until translucent. Add diced peppers and continue sautéing for a minute. Add mushrooms and sauté for an additional minute.
  6. Add tomato sauce, mix and simmer covered for 2 to 3 minutes.
  7. Pour small amount of tomato sauce mixture into a casserole dish, covering the bottom.
  8. Alternate layers of tomato sauce mixture and eggplant slices
  9. Bake covered at 350 degrees (F) for 30 minutes

Reader Comments

s corporation says...
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I just added your blog site to my blogroll, I pray you would give some thought to doing the same.
Jan 11, 2011 (report abuse)



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