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Potato and eggplant mousaka

Today we will prepare a delicious moussaka, but this time we will use both potatoes as Eggplants. I take the opportunity to make mousaka when I have frozen minced meat that I prepared for another dish such as: Mexican style meat stuffed peppers, Lasagna, macaroni Bolognese… So we can say that it is a great harvest recipe and also a little Express. So remember that when you go to cook minced meat with tomato and some dressing, make a little more quantity to freeze and be able to take advantage of an express recipe like this one.

We will steam the aubergines and potatoes in about 20 minutes, then we will make a quick béchamel, a little cheese to brown and finally… in the oven!

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  1.   Eva said

    I already had the sauce from before and I just added the meat for the Bolognese in the glass and while I made the potato and the aubergine in the varoma, then I made the quick 8-minute bechamel from the book. It came out very good and perfect texture. ?

    1.    Irene Arcas said

      How good Eva! Thank you very much for your message. I'm very glad that you liked it so much 🙂