Fantastic, I had no idea what Mousakka was or was supposed to taste like, but my husband and I loved it. I have now started using the meat sauce in my lasaugna.---
I followed others peoples advice to half the cinnomon and nutmeg, and use an 1/8 tsp each of oregano, basil, and thyme for the fine herbs.
---No need for the butter with the beef. I used cooking spray instead of 1/2 cup oil on the egg plant to cut calories.---
I used 3 eggs separated in the white sauce. Added egg yolks to the pot once thickened, and beat the egg whites until soft peaks formed and folded into the sauce. It really does make it fluffy. Next time I will probably half the white sauce, as we found it a bit to much, and another way to cut the calories in the dish. (Do use 1 egg in the meat sauce).---
Oh ya, this dish seemed to take forever to make, I was in the kitchen an hour and a half before I got it in the oven, so if you plan ahead, I would make the meat sauce ahead of time, like the day before. Maybe I'm just a slow cook too ;P
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Fantastic, I had no idea what Mousakka was or was supposed to taste like, but my husband and I...