I had a busy day on Sunday when we were eating the Moussaka, so I made the main vegetable part on Saturday and left it in the fridge until the next day. That didn't seem to cause any problems. I didn't salt the eggplant as I didn't think it would be needed, and it was fine. When cooking the lentils I did have to add a bit more liquid as there was not much left by the time the second lot went in and I nearly burnt them, I added a bit more vege stock (I had bought a 375ml carton so finished that) and a bit of water.
We had the Moussaka with a green salad and Ciabatta bread. It was all very good and my father and step mother also enjoyed it.
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