Reviewed: Jul. 15, 2009

Fab recipe, my family love this dish! Does need time to make, so will save this for weekend meal.

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Reviewed: Jul. 13, 2009

Turned out really good. Next time I will use half lamb, half beef...but other than that this is a keeper!Tasted much like what I used to have for for lunch at the Greek diner in Portland, Nikki's. Very authentic.

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Burns Boiled Water

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2009

This recipe was amazing, better than any moussaka I've had in any restaurant. The traditional way to make it would be to use lamb, but I don't particularly care for lamb, so using beef was just fine by me. This recipe was perfect, however I did add mozzarella to each layer, for a total of 2 cups. I also had fresh tomatoes from the garden, so I made my own tomato sauce to mix with the beef instead of canned, which I think makes a huge difference. My husband was in heaven while eating this, and asked if I can make it regularly. Thanks for the great recipe!

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the-samhain-tree

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Jun. 10, 2009

You really should change the beef to lamb-only about 5 bucks a pound and the flavor change is worth it. Adding the extra garlic is a good choice too... A really fun edit to this dish is to slice the egg plant the short way so you get disks of the vegetable and then compile the whole dish in extra-big muffin tins. Two tins of 6 cups each uses the all the ingredients perfectly, fill all the way to the top with the bachemel and bake for about 40 minutes at same temp. REALLY great for dinner parties.

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andiyourastar

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Reviewed: May 6, 2009

I followed the recipe exactly and it was wonderful. :)

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Laura

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Reviewed: Apr. 7, 2009

Excellent recipe. Thanks. I thawed some frozen green beans and added it in with the meat mixture. Scales down well too. Thanks for the recipe.

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Riz

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Reviewed: Mar. 28, 2009

The flavour of the meat was really good but the bechamel did not set at all. The size of the casserole dish was much too small so I used one that was 8 by 8 but much taller. That could be part of the reason the bechamel didn't set. Once one slice was out the bechamel just ran into the corner. I might trying adding eggs to the bechamel if I attempt this recipe again. Is that what makes it fluffy? The flavor was still good but definitely not great for company.

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talia

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Reviewed: Mar. 22, 2009

This was incredible! We didn't have exact measurements on some things but it is so rich and yummy!

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hanyak

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Reviewed: Mar. 18, 2009

My husband has made Moussaka for years, but it has always been a little different every time, as it's out of his head from tasting it while vacationing in Greece, but this recipe was FANTASTIC!!! Now we will always use this one to make it great every time!! Thank you so much for posting it!

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CookingJen

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Reviewed: Mar. 18, 2009

This was absolutely delicious. I forgot to add the beaten egg to the meat mixture, but it turned out fine. I didn't have the fines herbs, so I added some oregano and rosemary. The only red wine I had available was a fairly sweet dessert wine, but it turned out fine. I think it would have been even better with a dryer vino.

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DDINGLER

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Reviewed: Mar. 15, 2009

YUMMY! I've been craving for moussaka for so long and this recipe is almost perfect. The only modifications I felt that were necessary for me was to double the amount of tomato sauce and add in a a couple of teaspoons of tomato paste onto the ground beef sauce and half a teaspoon of sugar. Also, i agree with others that placing the eggplant in the oven would be better so that the eggplant wouldn't be mushy and have a nice texture to it. Also, I think that the eggplant is just as nice even when it is not peeled and the skin was left alone. This recipe is definitely a keeper!

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Sook Lin

Cooking Level: Beginning

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Reviewed: Feb. 15, 2009

This turned out really bad for me, but maybe it was my fault and so I'm still awarding 3 stars. I followed the recipe exactly. The flavor was perfect for moussaka, but the texture was awful. The eggplant was overdone to the point of total mushiness, disintegrating completely into a slimey pile on everyone's plate. Maybe I cooked the eggplant too long in the first step when trying to brown it?

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LILROSEGLOW

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Reviewed: Feb. 14, 2009

Good, solid, cook-once-eat-all-week recipe. Has all the food groups, too!

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CIAOBELLANOCCE

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Reviewed: Jan. 14, 2009

Lots of work, messy, but really very good. I followed suggestions and used 3 eggs plus 2 egg whites in sauce. I also added a little more cinnamon than recommended. I broiled the eggplant in the oven and it came out great.

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kiminnc

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

First off, I have NEVER had Moussaka. This recipe was very good if you are in an eggplant mood. Next time, I'll have to bake the eggplant because frying it did not turn out so good. Also, it took about 4 hours from start to actual eating so next time I have to start cooking earlier. ***COOKING NOTE*** I used Domaine Evharis, Ilaros, Regional Red Dry Wine of Gerania, 2006, Product of Greece.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Nov. 16, 2008

Delicious! Thank you. I will make this again!

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jannycakes

Cooking Level: Intermediate

Home Town: Merrillville, Indiana, USA

Living In: Cody, Wyoming, USA

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Reviewed: Nov. 3, 2008

Favorite, will cook again! :)

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DerAvi

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2008

As soon as my boyfriend took a bite, he told me we had to make this again. I baked the eggplant and added a layer of thinly sliced potatoes on the bottom of the casserole. I used thyme and oregano as my "fine herbs." I also added two eggs to the bechamel; the yolks I added directly after it had cooled a bit, and I beat the whites lightly and folded them in. I forgot the parmesan cheese until the very end, so it just got sprinkled on top. Still yummy!

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Erica Harbeson

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Reviewed: Oct. 28, 2008

This was delicious! I tried to fry the eggplant but it didn't work well since it is so porous. If you breaded it like when you have Parmesan it might be easier. I baked it instead. I had no breaf but I used lamb, beef, veal meatloaf mix and it was great. I thought it might be too much bechamel at first but it wasn't after all. I halved the recipe and it worked better than it seemed so I made it in a smaller pan. I never had moussaka but I thought it was great and I would definitely make again. I used the same pan for the sauce and the meat and just rinsed in between to cut down on clean up. If you do certain parts at the same time you can drastically cut down on time. For example while the eggplant sits make the meat sauce. Then while the eggplant cooks make the bechamel. The meat will cool enough to add the egg and then everything is ready to be layered.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

Loved it! Made a few changes to make it "lower carb". Used heavy cream instead of milk, and used a low carb bake mix instead of flour. I did, however, add potatoes for the bottom layer, but cut really thinly; I only used 1.5 med potatoes. I love Greek food. Thanks for this recipe.

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