Reviewed: Mar. 5, 2007

I really liked this dish as did my partner, actually he loved it! I put thin slices of potato and mushrooms in with it too. We will be making this one again for sure.

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RAINBOWLOVER

Home Town: Brighton, Sussex, England, U.K.

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Reviewed: Mar. 2, 2007

This recipe is a good start if you don't mind making a few common sense changes.(like cutting the bachamel in half) But if you're a follow the recipe exactly kind of person, you should find another recipe!

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 20, 2007

Wonderful tasting recipe, but it was swimming in olive oil. I would not change a single thing as the flavors were just right, but next time I'll try brushing the eggplant with the olive oil and broiling each side as suggested by others. Very delicious!

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Marigat

Cooking Level: Expert

Living In: Port Washington, Wisconsin, USA

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Reviewed: Jan. 21, 2007

Delicious but greasier than I like. I used ground turkey instead of beef, fresh parsley instead of dried, and broiled the eggplant instead of frying. I also only made & used 3/4 of the bechamel sauce. Otherwise, I followed the directions exactly.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Jan. 21, 2007

Made it last night - my first time to make moussaka - this recipe was very time-consuming (definitely longer than what was indicated) and did use a lot of pans. The bechamel sauce quantity was too much but the consistency was perfect (not too thin nor too thick) - therefore it did sort of drown out the flavours of the meat and eggplant, so I'll reduce the amount next time. The taste of the cooked parmesan cheese inbetween the layers and on top was great. However as the amount of salt was not specified, I was too cautious with it, and it came out not salty enough. Next time I will use a more concentrated tomato sauce and add a bit more wine when simmering the beef, as well as a bit more cinnamon and nutmeg to give it more taste and a tangy flavour. Overall, I thought it needed more flavour and salt, but my picky Mediterranean ex-fiance loved it ! In any case it was a fun experience. Will make it again, but will start early - practice makes perfect ... and makes faster too !

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Gemma

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Reviewed: Jan. 11, 2007

Fantastic! Was a huge hit here. Only thing to change is the sauce - a little too much is called for in the recipe. So next time perhaps cut the sauce down to half.

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Kasia

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Reviewed: Jan. 10, 2007

I made this recipe last night and it got rave reviews. I grew up with Greek grandparents and I admit that I liked this moussaka even better than the ones my grandma made. I broiled the sliced eggplants at low temperature but otherwise followed the recipe. Thanks so much for sharing it!

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alexia

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Reviewed: Nov. 20, 2006

I enjoyed this recipe. Followed other recomendations. layered the filling with the sauce (middle and top). really needed to organize the ingredients so they would follow the flow of the recipe and I felt there was an extra butter mixed in there. But maybe it's cause I didn't brown the beef with butter. No difference to me, still tasted great. also to save time, I cubed the eggplant and sauteed in olive oil. I also cut back on the nutmeg because I don't like a lot of that flavor with beef. Thanks for the recipe. (used up a good amt of eggplant from the garden this year)

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Oct. 29, 2006

I liked the recipe but the only draw back was it longer to make than 45min. I will make this again.

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Texas Style DJ

Cooking Level: Intermediate

Home Town: Iola, Texas, USA

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Reviewed: Oct. 28, 2006

I see that i'm in the minority in that I didn't LOVE this recipe, but sorry, I didn't. First of all, it took WAY longer than 45 mins to make it. Secondly, let me straighten out the confusion re the browning the meat in the butter. The 1T butter is for browning the meat; the 1/2C butter is for the Bechamel sauce. I didn't read it carefully and although I couldn't imagine why, I used 1/2C to brown the meat. I did catch my mistake later and was able to drain my meat well. My problems with this receipe are: WAY TOO MUCH nutmeg... leave it off the top of the bechamel sauce. That was the main taste of the meal and 1/2 hour later that's STILL what i'm tasting. Also, too much bechamel! If I were to make it again (I won't) I'd make all the bechamel but I'd watch carefully when pouring it on..maybe cut out a third. Oh, it did smell fantastic when it was cooking, though!

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TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Sep. 7, 2006

I'm lucky to live near a fantastic Greek restaurant and their moussaka was to die for. It's easier to buy it there than to make this recipe...HOWEVER, it tasted very good. The prep time is longer than 45 minutes, so please make sure you're not making this after work (like I did). I did use a non-stick pan for the eggplant and spray it with Pam to cut out some of the fat. I also left out the stick of butter in the meat mixture and used a little olive oil instead. I mixed a 1/2 c. parmesan with a 1/2 c. feta - made it authentic! The bechamel sauce turned out well as written in the recipe. I put two cups on top of the first layer of cheese and then the other two cups on top of the second layer of cheese...otherwise, there was too much bechamel for one layer.

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Sep. 7, 2006

this was exceptional, well worth the effort, the only thing I did different was increase the garlic, and no "fines herbs" as I found too many definitions for this. I added lots of fresh parsley to the meat when it cooled and a little more on top of the bechamel. I will try with gournd lamb next time...

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kensmusk

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 5, 2006

Not much information on how thick the sauce is supposed to be. Fun to make and even better to eat. Its Moussaka not Moose Ka Ka.

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Robert L.

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Laurel, Montana, USA

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Reviewed: Aug. 14, 2006

This was absolutely excellent. My first time making moussaka, but not my last. I followed the directions exactly except lessening the cinnamon and nutmeg just a tinge. I was afraid of it overpowering all my hard work, but it would be fine to use the amount listed – it’s not much after all. Thanks for the terrific keeper Peggy!

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Ampage

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Reviewed: Jul. 6, 2006

ABSOLUTELY THE BEST!!!! The taste is superb and it is very easy to make. I cut the recipe in half for my family.

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Cathy T.

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Reviewed: May 21, 2006

very time consuming, but well worth it! I had many requests for the recipe at our greek easter celebration.

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fivepeople

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Reviewed: May 20, 2006

well... after much anticipation from the great reviews and the wonderful smells as i was cooking my moussaka... i was frankly a bit disappointed. i found that the bechamel sauce was out of proportion to the rest of the ingredients (too much) and overpowered the taste of the eggplant, meat sauce and cheese. i may make this again, but would reduce the amount of bechamel sauce by 1/2.

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CANRUNGREEN

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Reviewed: Apr. 8, 2006

Fantastic. I used only two eggplant, and added pine nuts to the meat sauce, and it was a big hit. It is a bit on the oily side as noted by previous reviewers, but dry frying or steaming the eggplant takes care of that. Really nice!

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kittyd

Home Town: Saint Paul, Minnesota, USA

Living In: Waitakere , Auckland, New Zealand

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Reviewed: Mar. 5, 2006

I am not the most experienced cook so this took a fair bit longer to pepare, especially because I had never cooked with eggplant before. I live with two men in their mid twenties and they both screwed up their nose when they saw me buying the eggplant at the store. However they both went back for seconds and both took left overs to work. Thank you for such a brilliant recipe, they think I am a genious!

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Cilla

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Reviewed: Jan. 12, 2006

Using suggestions to reduce fat and separate egg whites and yolks, this was a big hit at our church "International Dinner". Thank you. Wonderful flavors. I used a French herb combination that included lavender for the "fine herbs" . Very nice.

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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