Mouskka with mashed potatoes and baked eggplant

Ingredients for Mouskka with mashed potatoes and baked eggplant

Instructions for Mouskka with mashed potatoes and baked eggplant

To prepare the Mouskka with mashed potatoes and baked eggplant recipe, please follow these instructions:

Cut the aubergines in half and sprinkle the pizza seasoning.
Put them in an ovenproof dish or on a baking sheet and leave them for about 45 minutes at 200g.
When finished, scrape the meat and throw it out
Peel the potatoes cut them into the tern, put them in a pan, boil until they are soft.
Pour the water and come into milk,
Make them mashed potatoes.
Brown the meat in a saucepan when it is brown, add the pizza sauce. Add extra thyme or rpizza spice.
, You may want to use a little garlic-
Find an oven-proof lasagne dish.
Cover the bottom with the meat sauce, the eggplant mash and then the mashed potatoes (halvedel) then the rest of the meat and finally the mashed potatoes again. You can decorate it if it's going to be fine.
Bag for about 40 minutes at 200g.
It tastes really good

tips:
It tastes good the day after :-) You could possibly top with a bachamelsouce