Here is a quick recipe I did the other day, a simplified version of my mum’s “mousaka”. The basic difference is that I didn’t use any potatoes, she normally adds a potato layer between the aubergines and the minced meat sauce. I think it turned out pretty tasty, even without the potatoes.
- 3 aubergines
- bolognese sauce (see recipe here)
- bechamel sauce or grated cheese
Cut the aubergines in slices and bake them in the oven with a bit of oil and salt for about 30 minutes. You can also fry them, I prefer this baked, lighter version. While they are being cooked, prepare the bolognese sauce.
In an oven-proof recipient put one layer of the baked aubergines (half of them), then one layer of the bolognese sauce (half of it) and repeat with a second layer of aubergines and meat sauce. Finish with a layer of bechamel sauce or grated cheese and put in the oven for another 20 to 30 minutes.
(Now that I see the recipe, it is in fact very similar to the Penne bolognese recipe, just using aubergines instead of pasta. Somehow it seems more healthy using vegetables :))
Mental note: I have to take some food styling lessons… I promise you it tastes better than it looks!