My take on Moussaka
Slice 2 eggplants long ways (5cm thick) Heat a pan with olive oil and cook on low heat until they are cooked through. Keep the lid on to keep them tender. Add more olive oil if they are drying out. Eggplants absorb the moisture.
Separately, slice 2 onions (I prefer red as they are sweeter) and roughly chop 10 roma tomatoes. Heat a pan with a good dollop of olive oil. Add the onion and cook until clear. Add the tomatoes with a little more olive oil. Season with salt and pepper. Stir. Cook on a low heat for up to 40 minutes. Lid on. You want to keep the juices in there!
In a separate bowl, mix 1 tub of ricotta, 1 cup of vintage cheddar, 1 cup of chopped basil, 1 cup of chopped parsley. Season with salt and pepper.
Prepare a long oven proof lasagne dish with .. wait for it.. more olive oil. Start placing a large tablespoon of the cheese mix on each slice and rolling (so it looks like a canneloni. Place straight into dish. Keep going until all of the eggplant is done. You should have a full dish. Space them out if not. Pour the cooked tomato over the eggplant rolls.
To make the white sauce stir two tablespoons of butter with a tablespoon for flour into a medium heat saucepan. Once a paste, add warm milk in gradually. I then add a cup of cheddar/mozzarella. I like mine to be the same consistency of thickened cream.
Pour the white sauce over the entire dish evenly and top with cheese. Mozzarella/boccocini/cheddar - what ever you like.
Place in a 180 degree (moderate) preheated oven for 30 minutes OR until the cheese is golden.
I serve this with a wild rocket salad.. YUMMMMMMMMMMMMM!
P.S You can always add a mince to this recipe. Simply cook your mince as you would when making bolognaise. Spoon on before the tomato mix so it doesn't dry out in the oven. x