*  Exported from  MasterCook  *

                       Eggplant and Cheese Moussaka

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Eggplant*                        Greek*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggplants -- 1/2" slice
                        Salt
                        SAUCE
   3                    Onions -- mince
  1       ounce         Garlic -- mince
   3      tablespoons   Olive oil
   6                    Celery -- mince
   5                    Tomatoes; peel, seed -- chop
     1/4  cup           Parsley -- mince
   2      tablespoons   Fresh mint leaves -- mince
   1      teaspoon      Salt
     1/2  teaspoon      White pepper
     1/4  teaspoon      Rosemary -- crush
   1      cup           Tomato sauce
   1      cup           Dry red wine
                        Cheese mixture
   2      cups          Cottage cheese
     1/4  cup           Romano cheese -- grate
   1                    Egg -- lightly beaten
   2      tablespoons   Parsley -- mince
     1/4  teaspoon      Rosemary -- crush
     1/4  teaspoon      Salt
     1/8  teaspoon      White pepper
   1 2/3  cups          Romano cheese

 Sprinkle the eggplant slices with salt and layer between paper towels. 
Weight the eggplant and let it drain for 1 hour.
 SAUCE-In a large skillet saute the onions and garlic in olive oil for 10 minutes,
 or until the onion is golden. 
Add the celery, tomatoes, pasley, mint, rosemary, salt and pepper
 and saute for 25 minutes
. Reduce the heat to moderately low and simmer the mixture,
 covered, stirring occasionally for one hour. 
Add the tomato sauce and wine and simmer for 15 minutes.

 EGGPLANT PREPARATION-Pat the eggplant slices dry, 
brush them lightly with olive oil, and brown them
 in batches on a rack under a preheated broiler 4" from the heat 
for 3 minutes on each side.
Transfer the slices as they are browned to a dish and reserve them. 

CHEESE MIXTURE-In a bowl combine the cottage cheese,
 Romano cheese, egg, parsley, rosemary, salt and white pepper.

 ASSEMBLY-Oil a baking pan 13"x9" and spread half the tomato sauce in it.
Sprinkle the sauce with 1/3 c of Romano cheese, 
add one third of the eggplant and spread it with half the cheese mixture. 
Sprinkle 1/3 c more Romano over the mixture and add another third of the eggplant.
Sprinkle the slices with 1/3 c more Romano and spread the remaining 
cheese mixture over them. 
Sprinkle another 1/3 c Roman over the filling, 
add the remaining eggplant and spread it with the remaining sauce
 and bake the moussaka in  a preheated moderate oven 350~ for 50 minutes
 or until it is browned and bubbling. 
Let the moussaka stand for 15 minutes before serving.

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