fractureman said:
Have been eating bread sticks and cheese twists
Susiebabs said:One thing I do to make a difference is I use one or two eggs - separate them and mix the yokes in the bechamel (making it thicken and richer) and then whip up the whites. I layer my tomatoey lamb mince with aubergines and then mix the bechamel with the egg whites and then a sprinkling of parmesan on the top and pop it in the oven to finish.....it gives a gorgeous rich souffle like top to the mousakka (used to do it on the top layer of lasagne too when I still ate pasta).
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