Moussaka: Eggplant Casserole

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It was good. I sliced and roasted the eggplant with a little brushing of olive oil. I also added some sliced and par boiled potatoes. Next time I would use a smaller deeper roasting pan. There were not enough ingredients for the 9x11x2.

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I thought the proportions of the different ingredients were slight off.

I used only one eggplant (maybe it was an unusually large eggplant, but I don't think so. I would double the bechamel recipe, and I used heavy cream instead of milk.

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It was easy to do and my parents said that it was the best moussaka that they have ever eaten.

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This was good but I didn't LOVE it. Frying the eggplant just makes a big mess and I don't know why you couldn't just roast it for a bit in the oven. Also, I'd use a much smaller "pinch" of cinnamon. I felt like as it was it just took over all the other flavors in the dish. I didn't think this reheated very well either which was unfortunate since it was so filling and made so much.

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Ok, Cat knows what she is talking about... except for the wine. I have never seen wine before in moussaka, until recently. I saw another recipe on foodnetwork (Tyler Florence recipe that I can't find anymore, but it used red wine w/ the cooked meat. I made it for my dad's bday and he LOVED it. Cat's recipe is dead on to a traditional recipe I have (handed down from my yiayia [grandma] that she was making as a little girl w/ her yiayia in Greece, minus the wine of course.
The cheese is very hard to find, but feta wouldn't give you the same flavor b/c they taste very different and they are different textures. Use Parmesan if you can't find it, but you're likely only to find kefalotyri cheese at a Greek owned market.
Also, moussaka is very oily b/c you fry/saute the eggplant in the oil, which is why I never liked it when I was young.
The last time I made it, I was way too busy to fry all the eggplant, so I drizzled olive oil on the slices and roasted them.
Finally, this is all based on preference, but a lot of Greeks use potatoes in the recipe too. Slice russet potatoes and roast those until tender as well and add them as a layer. They add some more texture and heartiness, especially if you go w/ a meatless option.

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I made this with fake ground beef since I don;t eat meat and it turned out well. I agree with the other reviewers about the eggplant preparation. There is no need to go through so much work. You might as well just broil them for a few minutes and save a ton of time (and olive oil!. This cheese was IMPOSSIBLE to find and neither my local (and very large Whole Foods nor my other local high end grocery store had even heard of it. I just guessed and used a Greek cheese that turned out pretty well.

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First of all, I can't fry eggplant. It's always oily. People have told me the oil is not hot enough, but when it starts smoking, I'm sure it's hot enough. I don't think you can fry eggplant in olive oil without it absorbing all the oil. Having said that, all the effort you put into the eggplant is not worth the end result. It did taste very good despite being a bit oily. If I make this agin, I may either grill the eggplant or just take some help from the store. My local grocery has fresh grilled eggplant in its salad bar area which would take a lot of time and prep out of this dish. Also, couldn't find the special cheese so I used feta.

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A great eggplant alternative to the ol' eggplant parmesan. Great taste! The cinnamon and nutmeg made all the difference! I used a comination of parmesan and blue cheese for the sauces, but would like to try the cheese the recipe calls for. I would cut back on the oil/butter though, way too much if you watch fat content!

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It was my first time making moussaka and I had to go look for Cat Cora's recipe, knowing it would not only be tasty, but aunthentic and I was simply blown away at the blend of different flavors throughout the entire dish. I'll be making this over and over again!

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This one got rave reviews!!! Trust me...the cinnamon makes all the difference. Don't leave it out! I will add this to th eregular rotation.