This is my own version of a very quick moussaka-type dish. Since I didn’t have enough meat sauce to make the whole dish, I needed to improvise with other ingredients. The result was better than expected.

As a bottom layer always place some of your sauce to prevent sticking

You will need:

  • Meat sauce – I prepared mine earlier with a mixture of beef and pork minced meat.
  • White sauce – do not use a low-fat version if you’re on a low carb diet
  • Sliced aubergine – which has been prepared by ‘sweating’, like in the first part of this recipe. You don’t need to grill the slices, they will cook sufficiently in the oven.
  • Tomatoes, sliced and deseeded
  • Fresh rucola leaves
  • Cheddar, chopped roughly into slices or chunks. You may also mix in some pepato or other cheese if you prefer.

Place alternate layers until you’ve filled your dish; although it is wisest to place the rucola in the middle so it won’t get burned in the oven. Give it about 30-40 minutes in a 180 degree oven (on fan), until well browned at the top. You may insert a knife through the aubergine skin to make sure it is soft, and thus cooked enough.


  1. Posted August 24, 2011 at 1:18 pm | Permalink

    A question – how did you make the white sauce? The bought stuff is pretty high in carbs due to the corn/wheat flour in it to make it thick…

    • Posted August 24, 2011 at 1:49 pm | Permalink

      I actually found one that is 3% and mixed with single cream. The result (after cooking) was slightly runny, but it’s a small price to pay

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  1. By Baked Aubergine Escalopes | MuchAdoAboutNoting on August 30, 2013 at 10:37 am

    […] The underrated and wonderful aubergine is considered the ‘meat’ of the vegetable group – with its abundance, heavy flesh and its full texture – it can be manipulated to stand on its own or substitute meat, most notably in dishes like ratatouille or moussaka. […]

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