I've eaten Moussaka in a variety of places (including Greece), but this was my 1st time making my own. Also my 1st time cooking w eggplant. This came out surprisingly delicious! Instead of frying the eggplant, I dabbed olive oil on it w my fingers, then cooked 1/2 the eggplant under the broiler & the baked the other 1/2 (both turned out fine). My eggplant in the finished product was still slightly bitter; next time I will let it sit longer w more salt to prevent this. I accidentally left out the egg.. it came out ok, but I can see how the texture would be better w the egg & will make a point to remember next time. The only changes I made were to add a thin layer of cooked potatoes on the bottom, & upped the garlic to 3 cloves. The proportions were perfect, including the sauce. Like another reviewer said, you want a lot of sauce; that's how this dish is supposed to be! I used a glass baking dish that was the perfect size (even for all that sauce). The bottom dimensions are 9.25"x13.25", but it flares slightly to 10"x14", & its 2.5" deep. It says 3L & 3Qt. on the bottom of the pan (it's an Anchor Hocking from a set of 3 I got at Target, with this being the middle-sized pan). Hope that's helpful to some!
Was this review helpful?
5 users found this review helpful
I've eaten Moussaka in a variety of places (including Greece), but this was my 1st time making...