You will need
4 medium/large brinjals, trim off stem ends
Ina Paarman’s Seasoned Sea Salt Seasoning
olive or canola oil
4 potatoes, peeled and sliced
Ina Paarman’s Garlic Pepper Seasoning
5 T (75 ml) Ina Paarman’s White Sauce Powder
3 T (45 ml) cold water
2 cups (500 ml) fresh full cream milk
2 T (30 ml) butter
1 ½ wheels of feta, crumbed
2 eggs, beaten
Adjust the oven rack to the middle position and pre-heat the oven to 200°C.
Cut the brinjals into ± 2 cm cubes. Season lightly with Seasoned Sea Salt and drizzle with oil.
Spread out on a baking paper lined baking sheet.
Spread out the sliced potatoes seasoned with Garlic Pepper Seasoning, on another baking paper lined baking sheet.
Bake both for ± 30 minutes until nicely browned.
While the vegetables are baking prepare the Meaty Mushroom Layer.
Brown the onions seasoned with Green Onion Seasoning in the oil.
Add the mushrooms and stir-fry until wilted.
Add the Bolognaise Sauce and chopped parsley. Stir to blend.
To make the Topping
Mix the White Sauce Powder with cold water.
Bring the milk and butter nearly to the boil, add the White Sauce slurry. Cook while stirring over medium heat until the sauce has thickened.
Remove from the heat, add the crumbled feta.
Allow the sauce to cool to touch temperature. Beat the eggs and add to the sauce.
Line the bases of two ovenproof dishes with the sliced potatoes.
Spread the brinjals out over the potatoes, level.
Pour the meaty mushroom sauce over and finally top the moussaka with the cheese Sauce.
The dish can be made in advance up to here and refrigerate or use one and freeze one.
Bake until top is puffy and golden brown ± 40 – 45 minutes.
Serve with a Greek Salad.