Great and easy to make moussaka from the pasta you made the day before.
In stead of throwing away your pasta sauce, impress your friends with this greek themed dish.
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 3-4
Ingredients
About 250gr pastasaucethat is left over from a pasta dish you made earlier (if there is some past left in your sauce, no worry. Thats just fine)
250grpotatoesor a bag of pre cooked potatoslices
1eggplant
150grcheesegratedkaas
salt n peppa
250grminced beefoptional when you have a vegetarian pasta sauce.
Instructions
Preheat oven to 200° Celsius and cook the potatoes till they are done (check by sticking a knife into the potatoes. If they fall off they are done). If you use the precooked and sliced potatoes, you don't have to cook them. Drain potatoes and let them cool of before you slice them thinly.
If you don't have meat in the pastasauce: bake the minced beef with salt n peppa and additional herbs to choice (some thyme and oregano are just delicious). When it's cooked spoon the minced meat through the pasta sauce.
Slice the eggplant lengthwise in thin slices (Use a cheese slicers to cut nice thin slices) and roast them in a frying pan or contactgrill until soft.
Pour a spoon of the pastasauce in an oven dish until it covers the base. Place the long slices of eggplant on top of the sauce and place another spoon of pastasauce on top. Place the sliced potatoes tilewise on the moussaka next and finish off with a last big spoon of pastasauce. Sprinkle a big layer of grated cheese on top and put the moussaka in the oven for 30 minutes.
In the last 4-5 minutes turn your oven to grill to mak a crusty cheesy layer on the moussaka.