Moussaka
Cut off and throw out the stem-ends of the eggplants, and peel the eggplants. Cut into 1/2" thick slices. Wash and pat dry each slice, then sprinkle kosher salt on each side. Set aside on paper towels for twenty minutes or so.
Preheat the oven to 350 degrees.
Heat a tablespoon of olive oil in a saucepan. Once hot, add the minced garlic. After cooking for a couple minutes, add the tomato sauce and tomato paste. Heat, and simmer for 15-20 minutes.
After the eggplants are done sitting (the salt will have absobed the less tasty eggplant juices), brush off the salt from each piece. Beat the eggs in a large bowl (large enough for all the eggplant), and place the eggplant in the bowl coating each piece.
Heat some olive oil in a pan, and then fry the eggplants about 2 minutes each side. Put the eggplants aside.
Once the sauce is done, remove it from the heat and start assembling the moussaka in a glass baking pan.
Place a layer of eggplant on the bottom (about 1/3 of the eggplant). Place a layer of sauce over the eggplant (about 1/3 of the sauce). Place a layer of cheese over the sauce (about 1/4 the cheese). Add optional fillings to taste. Repeat. Repeat again, ending with cheese on the top layer.
Bake for 30 minutes at 350 degrees. Serve immediately.
Serves: 8
Preparation time: 70 min