This is a lovely recipe as it's lighter than the traditional way of frying the aubergines with lots of oil. I've made it a few times for guests and they've all loved it.
Thanks coccinelle. That looks good. My mum says that when she made moussaka she didn't put any form of 'white sauce' in it (or in this case Greek yog). Would it taste ok without this do u think?
Yes, it would taste OK but it wouldn't look the same without the appetizing golden top to it which hides the top layer of aubergines. I usually do meat layer then aubergine layer and repeat. I suppose you could start with aubergine layer.