Ingredients
- 4 garlic (cloves)
- 2 eggs
- 350 ml water
- 190 gr tomato paste
- 120 ml tomato sauce
- 110 gr mozzarella cheese
- 60 ml corn oil
- 45 ml oil in a skille dip
- 16 ml oil in (pan)
- 6 gr salt
- 3 slices equal
heatproof glass or metal baking dish. Cover with about half 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 180ºC oven for half 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
