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Moussaka

Reviewed: Jun. 26, 2012
Very good recipe. It reminded of a Greek place I used to go to when I was in Australia. Really authentic flavors (besides the ground beef but still excellent). I did follow others advise with adding two egg yolks to the meat as it cooled and increased the cinnamon to 1 tsp. I also layered the bottom with 3 potatoes (sliced) and also baked the eggplants and potatoes in oven. I added beaten egg whites to the white sauce and it fluffed up beautifully. I might add another pound of ground lamb next time. This is definitely a time consuming prep meal, so make sure you take enough time out . Worth trying for sure!!!
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