I've only eaten mousaka on one occasion in Greece. It was ok, but nothing to write home about. OK, it was in a mediocre cafe in a town centre about 25 years ago. Since then, I've had a go myself on about 4 occasions with varying degrees of success, but it's never quite hit the spot. I always ask myself why I didn't go for lasagne instead. But it's a classic Greek dish. I realise my misunderstanding of the recipe comes down to my own failings. Last week, when we were ordering our food online, aubergines appeared on the screen and my sweetheat suggested I have another go, and that's what I've done, however I did take the trouble to look briefly at recipes before doing it. In general, they all seemed to show something similar to what I'd tried before. One said to coat the aubergine in egg white and cover it in bread crumbs then bake until golden brown before layering in the meat mix. I didn't fancy that. Instead, after salting the aubergine and a sliced courgette, drying them off, I dusted them in flour and fried them in olive oil till they took on a good colour. I'm working in the dark here. I haven't eaten a mousaka so far that would incite me to offer it to guests, yet I know it ought to be possible, as it supposed to be a classic. The sample I ate in Greece was tepid. Is this the norm?