My wife loves Mousaka. I spent time in Cyprus and she had the best Mousaka ever in a small restaurant across the road from our hotel. This recipe comes as close as possible to that experience. I made enough for 6 people using this recipe. But, I did not need three eggplants. I found two medium size were plenty. Get them black, soft and lightweight for the best. I used a thin potato base and roasted the potatoes in the oven with the prepared eggplant - 10 minutes each side at 350. I lightly sprayed with Olive Oil when I first put them in and when I turned them. I used three egg whites in the Bachemal Sauce (which my daughter insists I can, therefore, not call it Bachemal Sauce. I did up the meat sauce the night before and put it in the refrigerator overnight. I mixed in the three egg yolks. I didn't use as much Parmesan as the recipe calls for but did a liberal sprinkling of Parmesan on the meat layer, on the top eggplant layer and the sauce layer. The whole experience took me a good four hours. I am sure it will be quicker the next time but the rave reviews I got was worth the effort. And, in that four hours there was a lot of down time waiting for things to happen. My wife retired from the kitchen last year and handed me the pots and pans for my enjoyment. This recipe just made my reputation.
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My wife loves Mousaka. I spent time in Cyprus and she had the best Mousaka ever in a small...