Moussaka is an eggplant and meat dish. This lasagna I made yesterday night was done with a leftover meatballs sauce I had in the fridge, and the eggplants were on sale at my local market here.
Here is my eggplant lasagna:
1 eggplant, sliced
2 tablespoons olive oil
½ cup of mushrooms, cooked
1 garlic clove, roasted
1 teaspoon dry oregano
8 oz ricotta cheese
½ cup parmesan cheese
Slice the eggplants, deposit in a baking pan, brush both sides with oil, salt and pepper and grill in the oven until transparency. Cover a baking dish with tomato sauce, lay one layer of the eggplants over the sauce.
Mix eggs, ricotta cheese, cooked mushrooms, oregano and garlic together. Spray the mixture over the eggplants.
Cover a second layer of eggplants slices over the cheese mixture. Cover the eggplants with the tomato sauce and finish it off with parmesan cheese.
Bake at 350F, 30 minutes or until bubbly and golden in color.