Aubergine musaka with sausages

On this day we also continue with new ways to make aubergines. In this case, I have made you a rich Musaka, but with sausages and vegetables, so that the whole dish is very healthy. These two foods combine perfectly, being able to be very attractive and loved by children.

All the sausages are highly demanded by children, although they should not be fried, but sautéed or boiled, since fried is a process of fat accumulation in the body, harmful to health.

Ingredients

• 2 large aubergines.
• 3-4 fat sausages.
• 1/2 onion.
• Ketchup.
• Oil.
• Salt
• Bechamel.

Preparation

Firstly, we will cut the onion and the sausages into cubes. This, together with the leftover aubergine, will be the filling for our musaka.

In addition, we will cut the aubergines into thin slices along. With the leftover aubergine, we will cut it into small cubes and reserve it for the filling.

Next, we will proceed to perform the filling. To do this, we will heat a good drizzle of olive oil in a pan and sauté the leftover onion, sausages and aubergines.

We'll go later laying the layers of the musaka. First, a layer of aubergines, followed by a layer of filling, which we will sprinkle with a little tomato sauce. So on, finishing the last layer in eggplant.

Finally, we will bathe the musaka with bechamel and the Bake for about 25 minutes at 180ºC or until the aubergines are tender. The time will vary depending on the oven.

More information - Musaka of meat and zucchini, recipe to enjoy this weekend

More information about the recipe