Reviewed: Jul. 31, 2004

We thought this was terrific! My neighbor, the source of the fresh eggplant, was so impressed I sent her the recipe and she's been making it to freeze for future pleasure. I didn't read the reviews before making it the first time, so it was a bit greasy. But dry-frying the eggplant in a non-stick pan and draining the beef before adding the seasonings made it better. Also, I substituted "Cavenders' Greek Seasoning" for the fines herbs and it was great! Will definately make again and again!

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HGFOYE

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Reviewed: Jul. 17, 2004

Great tasting recipe...also works well as a maintenance phase entree on the Atkins diet.

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MARTHACROCKER13

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Reviewed: Jul. 3, 2004

Hands down one of the BEST recipes I have ever made!

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LORRAEN

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 2, 2004

This recipe sure is a nice one. It makes eggplant edible for me and went quite well with a tossed salad on the side. I made it for company and everyone wanted seconds! The only thing I did differently is I used less butter than called for in the recipe.

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MAGGIEMAY48

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Reviewed: Jun. 10, 2004

This is Wonderful! My husband who is not a big vegetable man ate two portions! I skipped the browning of the eggplant and just put in pan raw and added about 1/3 lb of ground lamb to the beef. I made this for just the two of us and am going to try freezing leftovers!!

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ALWHEIDI

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Reviewed: Jun. 7, 2004

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!!

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THREDDIES

Cooking Level: Expert

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Reviewed: Mar. 24, 2004

This was fantastic! As a reviewer suggested, I separated 3 eggs for the bechemel sauce, add the yolks and the beaten whites separately. It turned out wonderfully. A real keeper!

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 28, 2004

Fabulous recipe. Only thing was the egg through the mince didn't really agree with me but the flavour was wonderful. Will be making again (but without the egg!).

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 27, 2004

Tastes like at my favourite Greek restaurant.

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N2OO2

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Reviewed: Oct. 28, 2003

This recipe was excellent. I did forget to put the egg into the ground beef though...So I can't wait to try it again next week! My husband says its better than the moussaka we get at authentic Greek restaurants. Thanks so much!

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MELANIEPRITTS

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Reviewed: Oct. 14, 2003

Hubby said it's just like his mom's cooking! A must try.

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FLPOMPANO

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Reviewed: Sep. 4, 2003

I substituted soy ground "meat" and it worked out very well.

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JANETNEDRA

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Reviewed: Jul. 2, 2003

This recipe is fantastic! I made this for a large group so I tripled the meat and the seasoning that went with it (don't need to triple the bachemel sauce) and I baked it in a large deep casserole dish. I also substituted lamb for the beef and added two cups of Ricotta cheese to the bachamel sauce. Everyone loved it - including my vegetarian friend! She even had seconds! Anyone who doesn't like this recipe just isn't a fan of Greek food. Thanks for sharing!

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JLYDEY

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Reviewed: Jun. 3, 2003

Thanks so much for this wonderful recipe. I had tried one from another site some time ago and vowed I would never make it again. But when I learned of this site, I gave it another try because the recipe was so different, I figured "how could I go wrong"? I KNOW how Moussaka should taste (my in-laws are Greek) and this is it! One reviewer suggested adding 3 egg yolks to the bechamel sauce (I did) and another reviewer suggested beating the whites to form a soft peak and fold them into the bechamel sauce (I did that too). I followed everything else to a "T" and wouldn't change a thing.Well, maybe just a sprinkle of cinnamon and nutmeg on the top before popping it into the oven.Thank you so much for posting this wonderful recipe...it's a keeper!

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CJOHN199

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Reviewed: Apr. 30, 2003

I have been cooking for 31 years and this was by far the most worst even when I didn't know how to cook....I read all the reviews and only make the 4-5 star's...Sorry...maybe I'm not for Greek Food....

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NANACOOKS911

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Reviewed: Mar. 16, 2003

This was awesome! The only bad thing I have to say about this is, it wasn't pretty plating it. It did not stay layered as I thought it was, but that could have been my fault. I did not use 3 eggplants, instead I added some potatoes & zucchini. I eliminated all other fat for cooking as I grilled all my veggies. Instead of fine herbs, I used as the other reviewer stated 1 tsp. each oregano, basil & thyme. To the meat I added an additional 14.5 can diced tomatoes. Instead of all Parmesan cheese, I added some feta also. Excellent, Excellent, Excellent!!!!!!

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Mar. 3, 2003

I never had moussaka before, but this was very tasty. I made some minor modifications -- I used feta cheese instead of Parmesan, added 3 beaten eggs to the bechamel sauce (puffed up nicely when baked), and eliminated any extra oil/butters (I broiled the eggplant with just a spritz of cooking spray). I even used skim milk for the bechamel sauce and you wouldn't even know the difference. This is a great company dish. It presents beautifully at the table.

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IMP70

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Reviewed: Feb. 25, 2003

Having parents who lived in Greece for years, we had many variations of this dish. The best one is using sliced potatoes as well as eggplant. If you add 3 egg yolks to the white sauce, then beat the whites to a stiff peak and fold them in your crust will puff up beautifully. It is wonderful. Even my 3 year old loves it. Mirrisa, San Angelo TX

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MIRRISA2003

Cooking Level: Expert

Home Town: Christoval, Texas, USA

Living In: Cleburne, Texas, USA

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Reviewed: Feb. 24, 2003

A very authentic Moussaka - I did not find it oily at all because I did not use butter to brown the lamb, I also drained the grease from the pan before adding it to the rest of the recipe. I used zuchini the next time I made it, since I dont really like eggplant.

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Marnie

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Reviewed: Feb. 23, 2003

Very good, original taste, and easy to make. Tends to be too oily: substituting a little bit of olive oil to the butter proposed for the browning the beef helps to solve this problem. Seems very difficult to prepare in 45 minutes. I take 1h30. Requires many skillets and saucepans. Or be prepared to temporarily store parts of the dish in a couple of bowls. I suggest adding cinammon and nutmeg to your taste, just before simmering the beef.

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LEBIGOT

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