Mushrooms, Onion & Garlic (optional)
Tomato-based Pasta Sauce (buy or make)
Grated Tasty Cheese
Cut the Eggplants
into 1-2cm slices and degorge if necessary.
Fry the Eggplant slices in a non-stick pan with cooking spray, pressing
down with a spatula as they cook to soften (or you can use a sandwich-press
if you have one). Layer into a baking dish. Put sliced tomatoes,
pasta sauce and chunks of Feta cheese between layers of eggplant.
extra) Saute onions, sliced mushrooms and garlic in a little olive
oil and add between eggplant layers.
Peel the potatoes
then microwave, steam or boil until they start to soften. Cool a
little, then cut into 1cm slices.
potato slices over top of a dish filled with eggplant and tomato
layers, then pour over white sauce. Top with grated cheese and stick
in a hot oven or grill until the cheese starts to brown (all of
the contents are pre-cooked, so if they're still warm it should
only take a few minutes before it's ready to serve).
Note: This isn't
a very traditional way to make Moussaka, but it guarantees that
the eggplant will never be spongy and undercooked. Badly cooked
Eggplant can really turn people off, but when it's cooked well it's
something special. One of my brothers always hated Eggplant, till
he tried my Moussaka. Now it's both my brothers' favourite dish.