Reviewed: Nov. 29, 2009

It is an amazing dish! I cooked it once and now it became my husband's favorite! Can't believe someone gave it only one star! Eggplant must be cut not thinner than a quarter inch. If the meat filling has an access of grease, I usually would slightly drain it before i put it in the baking dish. All my friends who tried it loved this moussaka and asked for a recipe!

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Reviewer:

tiulpan

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Reviewed: Feb. 19, 2007

I changed it a little--added some cinnamon, as that is typically Greek, and used ground turkey rather than veal. I "baked" it in a slow-cooker, since I was going to be out for awhile. It turned out wonderfully!! My husband said, "If you promise to make this, I won't wince when I see you buying an eggplant."

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c39r49

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Reviewed: Jan. 29, 2006

I am only giving 1 star, because that is the least I can give. If you decide to make this, don't slice the eggplant too thin, or else it tears when taking it off the baking sheet. Also, the meat filling was very greasy. Just all around not a good combo of ingredients. I love Moussaka when it is made correctly and this is not the way to make it.

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