mousaka topping

[PollyPerky]

Vegetarian- lentils etc- topping of white sauce or plain yoghurt with an egg mixed in? (I'm not a veggie by the way.)

Have done both in the past- what do you prefer and why?

I stir a couple of beaten eggs into the white sauce so it puffs up slightly and add crumbled feta cheese for a tang that you would otherwise get with plain yogurt.

This is the one I use - from the BBC food site.

125g/4½oz ricotta
125g/4½oz Greek-style yoghurt
3 free-range eggs
freshly grated nutmeg
salt and freshly ground black pepper
50g/2oz freshly grated pecorino or alternative vegetarian hard cheese

in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined.
Season, to taste, with salt and freshly ground black pepper.
Pour the topping mixture on top of the prepared moussaka.
Sprinkle over the grated parmesan.
Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling.