Reviewed: Apr. 15, 2012

Yum.

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Apr. 10, 2012

Loved all the flavors but had some trouble with the recipe steps. I followed the suggestions by WSBLEND for the white sauce. Mine still did not rise as much as I would have like but the flavors were great. It was very soupy but we just dished it out and ate it anyway.

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Reviewer:

natalierj

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

A ton of work and dishes, but the result is very very tasty. Thank you, for a great recipe!

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Reviewer:

bodkociarka

Reviewed: Mar. 26, 2012

I used 2 eggplants. It was still way too much eggplant!

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Reviewer:

Nicholas

Reviewed: Mar. 2, 2012

I served this dish to my Greek husband, his brother and my parents. Everyone really loved it and my brother-in-law even enjoyed cold leftovers the following morning! I followed all the modifications suggested by other reviewers ie. grill the aubergines, add an extra egg, make sauce day before etc. My husband rated this 6/10 for authenticity as he could tell the aubergines and potatoes hadn't been fried. I am scoring it 4/5 as I found the bottom of the pan was a bit soggy and the slices didn't hold together firmly. I will definitely make this dish again but I will try frying the aubergines to see if it tastes more authentic.

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Reviewer:

lunabianca

Cooking Level: Intermediate

Reviewed: Feb. 29, 2012

In case any wants to know how to Scald Milk... it's not necessary anymore as long as your milk is pasteurized... but is the authentic way and does add to the flavor. Here you go: Heat the milk to 180 degrees. At this temperature, the milk should just begin to come to a light froth: you will see around the edges of the pan, where tiny bubbles will form. This point can be determined visually or with a thermometer and can be done in a double boiler or, if you pay close attention, over direct heat. You can also scald milk in a glass bowl in your newfangled microwave oven, checking it every 15-20 seconds. To prevent scorching, be sure to stir the milk as it heats.

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Reviewer:

joyeliya

Reviewed: Feb. 26, 2012

excellent dish would not change a thing.

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Reviewer:

mbjm8941@sbcglobal.net

Reviewed: Feb. 20, 2012

I made this recipe for guests the other night- it was a hit! I followed the recipe to the T, but followed the advice of some by adding an egg to the bechamel sauce, on top of the one in the meat mixture. It held nicely. I think the only thing I will do different for next time is use canned / diced tomatos that I will drain. Simply delicious!

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Reviewer:

Gordita

Cooking Level: Intermediate

Home Town: Guanajuato, Guanajuato, Mexico

Reviewed: Jan. 25, 2012

Soo good and authentic! I really miss Greek Town in Chicago and this is just as good as good as my favorite restaurant's moussaka. I did incorporate 2 eggs to the bechamel sauce as other reviewers suggested and it worked out nicely. I also added a thin layer of sliced potatoes to the pan 1st

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Reviewer:

Tracy

Cooking Level: Expert

Reviewed: Jan. 15, 2012

Recipe is easy to follow and makes a great moussaka. I added a little extra cinnamon and made a little extra bechamel for the top. First time making moussaka and must say it is a great dish for a larger group.

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