Reviewed: May 31, 2008

My mother used to make this for me when I was younger, it is one of my favorite dishes and this is almost JUST like it! I snuck in a tid bit extra nutmeg but this is perfect!!!!!!!!

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Mandi

Cooking Level: Expert

Home Town: Syracuse, New York, USA

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Reviewed: May 21, 2008

Great recipe, a keeper. Although we like to use only about 1/2 the bechemal sauce (just a personal preference though).

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JMarquez1

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Reviewed: May 2, 2008

Excellent recipe! Nice flavor. I will definitely be making this a regular in my house.

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LUCRETIAVOX

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Reviewed: Apr. 28, 2008

Wonderful recipe - it was a hit with everyone.

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Dillie

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Reviewed: Apr. 25, 2008

Excellent! My 5-year-old son had been wanting something with eggplant in it, so I fixed this for him. He LOVED it, and so did I. I did divide the recipe in half because it makes sooooo much, but I still put it in a 9x13 pan. Delicious.

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ELISE1MDS

Cooking Level: Expert

Home Town: Oswego, Kansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 18, 2008

I broiled the eggplant slices for about 8 minutes instead of frying. I also didn't have any tomato sauce on hand, so I used half a jar of pasta sauce (7-herb variety), and it turned out great. I'm not sure what the traditional way of serving moussaka is, but I served it over white rice, and it was excellent.

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Nabela H.

Home Town: London, Greater London, England, U.K.

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Apr. 15, 2008

Delicious! Great! Easy! My first Moussaka was stunning thanks to this recipe. I impressed my guests! I especially like the cinnamon taste in the tomato sauce.

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Clémence

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Reviewed: Mar. 29, 2008

I LOVE this recipe, been to Greece a few times and I think this recipe is amongst the best I've tried. I love rich food and the original recipe is awesome - but for those trying to cut down on the calories or richness: 1) the olive oil can easily be halved when frying eggplant, or elimated altogether in favor of olive oil cooking spray, done under the broiler, 2)the bechamel sauce can also be reduced by at least a third, as there is more than is reasonably required, and 3) the cheese can be cut down to 1 cup total, and any kind of cheese works well, I've tried with Mozz, Cheddar...it's all good! Guaranteed to be a favorite for adults and kids alike.

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Donna in Singapore

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 24, 2008

Wow. I rarely take the time to review recipes and feel guilty because I rely so heavily on the reviews of others. This recipe deserved taking the time to review. We followed a low-fat version and broiled the eggplant after brushing with olive oil and a sprinkle of salt, pepper and italian seasonings. We did not use butter to brown the sirloin and added the equivalent of egg beaters instead of a whole egg. For the bechamel sauce I used 1/2 of the called for butter and actually used Smart Balance (which does excellent as a substitute for most butter recipes). I used skim milk and added 1/2 cup of fat-free half-n-half. Otherwise, I made the bechamel exactly the same - no additional eggs. I also used less than the called for parm cheese but honestly can say we didn't miss it. This recipe was more than a "keeper". It is now going to be a part of our regular rotations.

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GirlPez

Cooking Level: Expert

Home Town: Southbury, Connecticut, USA

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Reviewed: Feb. 19, 2008

I made this recipe for dinner with a friend and she got hooked on all things eggplant as a result. The flavor was perfect, much like moussaka I've had at Greek restaurants, but it came out a little runny. I will let the eggplant drain longer next time. The yolks in the bachamel sauce were a good idea, as was cutting out the butter. Make sure you give yourself a lot of time for this recipe. It's worth it!

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ginadt

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 1, 2008

Great recipe, thanks!

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Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Jan. 31, 2008

This was great. Use lamb instead of beef for more authentic flavor. I doubled the spices, including the garlic, and baked, instead of fried, the eggplant, as other reviewers suggested. Makes a lot of bechamel sauce, OK with me.

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JANBRINKS

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

This was pretty good. It was a little bit runny so it was difficult to cut. It tasted wonderful as leftover.

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CarinaR

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Reviewed: Dec. 29, 2007

I doubled the meat and the spices in the dish. Turned out fantastic and received rave reviews.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 12, 2007

I LOVED THIS RECIPE!!!....my family said this was the best tasting thing EVER...COMES OUT PERFECTLY...we will never order moussaka again in a restaurant!! 1. I dipped the eggplant in egg, then in breadcrumbs, sauteed the slices in olive oil, then drained on paper towel. 2. made mine with 2 lbs ground lamb, 2 eggplant...skimmed off grease, added the spices and wine, then simmered 20 mins. 3. Sliced 2 large UN-peeled potatoes, boiled them till al dente, and used as my bottom layer only. Made a nice firm base for the casserole 4.Bechamel sauce: use whole milk * increased by half * took off heat when thickened and added 2 egg yolks, stirring gently till incorporated * then folded in 2 whipped egg whites * folded in the nutmeg instead of sprinkling on top 5. Used Italian seasoning and McCormick "Greek Seasoning" instead of fines seasoning, plus the cinnamon and nutmeg where indicated.

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diva

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Reviewed: Dec. 11, 2007

tasted good

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Caz

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I had never tried Moussaka before, and even though this is a very time consuming dish, it is now one of my favorites! To cut down on time, I took other reviewers' advice and broiled the eggplant. I had so many slices that it took several batches and was more time consuming that if I would have fried it. I couldn't find fines herbs at the supermarket, so used oregano, basil & thyme. I also added 3 egg whites to the bechamel sauce.

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Sophie

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 24, 2007

Good. No need to add an egg to the beef mixture, for sure. Red wine- very important, for too much tomato flavor causes the meat part to taste more like bolognese than moussaka. Loved the bechamel sauce, will definitely make this again with lots more of the spices (cinnamon and nutmeg).

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Gal Benron

Cooking Level: Expert

Living In: Haifa, Mehoz Hefa, Israel

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Reviewed: Nov. 11, 2007

THANKS THIS WAS GREAT

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V29578

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Reviewed: Nov. 11, 2007

This was my first attempt at moussaka and it turned out delicious! I forgot to add the egg to the meat mixture, but it didn't seem to make a difference. Adding the wine to the meat sauce is key. I will definitely be making this again!

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LILCOOKIE11

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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