Moussaka

[BlingLoving]

I am making a moussaka for lunch on Sunday but would like to make it in advance and then just cook it on the day. I do this for lasagna all the time but will the aubergines get all mushy and disgusting if I cook everything, assemble it then pop it in the fridge for baking on Sunday morning?

Perhaps I am just overly cautious, but I would only cook the mince and then assemble, make the sauce and grill the aubergine on the Friday night/ Saturday ...

Thanks - I should have clarified that I'll make it all on Saturday up to the part where you put it in the oven. Then I would pop in fridge (once cool) and then do the baking bit the next day.

It's more about making sure that the par cooked aubergine sitting in the mince sauce for 24 hours won't go horrible?