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For the assembly:
1cup Vegetable stock
1tsp Baking powder
1cup Gouda or Chedder cheese,
3. Add nutmeg powder and salt and let this mixture boil for about 3
minutes till it thickens to form a creamy sauce.
For the assembly:
1. Preheat the oven to 180°C.
Brush 4 single-portion baking dishes with olive oil. Layer the base
with the grilled eggplant slices at the base, overlapping them to make
an even layer. Spoon the mushroom filling over the eggplant layer in
each dish and spread it out evenly. Cover the mushroom layer in each
dish with remaining grilled eggplant slices.
3. Divide the stock into four and gently pour one measure into each dish
so it just about covers the eggplant layer.
4. Add the baking powder to the béchamel sauce and whisk in. Divide
into four and pour this over the eggplant layering each dish. Spread
evenly. Sprinkle grated cheese over each assembled Moussaka.
5. Bake for 25-35 minutes, till the tops turn golden brown.
6. Serve while warm.