this recipe is REDICULOUSLY easy and SO good!! changes i made were minor: doubled the sauce, used arrowroot instead of cornstarch, added fresh string beans and a green pepper (cooked for a few minutes with the eggplant, after it was browned, before sauce was added). i garnished with sesame seeds and served it with steamed brown rice. i can't even believe how good it is - it's going into the rotation, for sure!! i'd imagine this simple sauce would be great with chicken or tofu as well. total keeper - love it!

Reviewed On: Aug. 2, 2006

This was my first time making moussaka, and it was a total success.. it was so unbelievably good and authentic-tasting! Totally worth the long prep/cook time. I used 2 eggplants instead of 3, substituted a good bit of fresh flat parsley, plus oregano for the fines herbs and only made 1/2 the bechamel sauce (didn't have enough milk on hand) and it was fabulous. Don't bother trying to make this low-fat.. just add the butter, oil and milk and indulge!!

Reviewed On: Jun. 7, 2004

these turned out so yummy! my husband requested that i make them again and i definitely will. i also added more breadcrumbs since the mixture was a bit wet to form the patties (maybe 1/2 cup?).. and i used mozzarella cheese instead of cheddar. these would be great in a pita falafel-style, too :)

Reviewed On: Nov. 13, 2003