How to make
Cut the eggplant into cubes, season with salt and leave it for 30 minutes, until the bitter juice is released.
Fry two cloves of garlic in a pan for 3-4 minutes. Remove them and put the eggplant cubes in their place. Cover the container and stew the vegetable for 10 minutes.
Peel and dice the two tomatoes. Add them to the eggplant and cook the vegetables for another 15 minutes. Remove the dish from the heat, season with salt, black pepper and finely chopped parsley. Leave it to cool.
Add the eggs, breadcrumbs and half of the grated parmesan cheese to the cooled mixture.
Grease a baking pan. Pour half of the prepared mixture into it, arrange the mortadella and pieces of sliced mozzarella on top.
Cover with the remaining vegetable mixture. Arrange the tomato circles and put pieces of butter on them.
Bake the moussaka at 360°F (180°C), in a preheated oven with a fan for 30 minutes.
Shortly before removing the baking pan from the oven, sprinkle the eggplant and tomatoes moussaka with the remaining parmesan.
