Vegetable Moussaka with Potatoes

Hmm. A lot of effort, little result.

Obviously, one of the problems you will always have with aubergine is that it will absorb a lot of fat, but frying the potatoes slice for slice didn't necessarily make that better. You could circumvent this problem by baking the aubergines in the oven, and by cooking the potatoes until halfway done instead of frying them; this also cuts back the amount of work you'll have.

I also felt that the dish as a whole missed some kind of a sauce; I probably would have added a tomato sauce.

Other than that, it was nice enough, but not necessarily something I'd go back to.