Recently I re-visited a recipe that I made available via my recipe box at the foot of the page. I decided to re-publish it here, as it was from my old 
Dear Diary site.
I have tried to cook moussaka in various ways ranging from absolute traditional to a vegetarian mushroom version. Finally I came up with my version that got the thumbs up from Sir, an accolade not lightly given.
Serves 2 to 3
1 or 2 aubergines, skin on if in good condition and sliced into quarter inch rounds.
For the white sauce
This is an easy way of making a white sauce though there is a lot of whisking involved but if you happen to have someone to chat to in the kitchen it goes quite quickly.
½ pint milk
1oz plain flour
1 oz butter
pinch cayenne
grated cheese to taste
For the meat sauce
Olive oil for saute
1 onion chopped
clove garlic minced
handful of mushrooms, sliced
about 400g of minced meat, I confess that I used tinned
small tin tomato paste or a hefty squirt from a tube
1 tin chopped tomatoes, you might want to drain off the juice else it gets a bit sloppy
half teaspoons of dried basil, oregano and parsley.
Salt the aubergine slices on both sides and leave to drain in a colander.
While that is happening make the white sauce. Put the milk, butter, flour and cayenne in a small pan and bring to a simmer whilst whisking constantly. It feels as if nothing is ever going to happen and then suddenly it transforms into a glossy sauce. When that happens and you finish cheering whisk in the cheese, let simmer for a few minutes more and set aside.
Whilst you make the meat sauce spread the aubergine on a baking tray, spray with oil (I use one eight oil to one eighth water in a plant mister, or you could just brush with olive oil. The oil police seem to have piped down these days)
Bake for 10 mins at 190 degrees, turn over and bake another ten.
To make the meat sauce saute the onion till transluscent, add the garlic and mushrooms and saute until the mushrooms wilt. If using fresh mince add and cook through before adding tomatoes. If using tinned dump it in. Add tomatoes and paste and the herbs. Cook gently for about 20 mins, if you have added too much of the juice from the tomatoes you might need to simmer for longer.
To assemble, grease a dish. Usually this would be a lasagne shaped dish but any will do or even individual dishes. Put half the aubergine in the bottom in a layer, then a layer of meat sauce then white, another layer of aubergine then meat then white and top of with some grated cheese. Bake about 20 mins at 190.
Serve with a nice salad.
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