Eggplant and Potato Moussaka

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First, to the previous reviewer, the recipe tells you to use the first cup of the flour to cover your slices of eggplant. That only leaves 1/4 cup of flour left to put in the oil to make the sauce. Just exhale. We have all misread a recipe. But try this one again. It is worth it. I did, however, cook my eggplant and potatoes on my grill pan with minimal oil. That worked perfectly. And the grill marks and smokey taste added another leval of flavor. I love the way you cook Emeril. Keep them coming.

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This recipe calls for 1 and 1/4 cups of flour and 3 tablespoons of butter, when I mixed that up for the bechamel sauce, I remained with a DOUGH but I said, foodnetwork must know more than me, so I went with it. This was completely disgusting. I guess I am the only idiot that followed this recipe and came out with dough?

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I have to agree with the group here. It took 2 people working together nearly an hour to get to the point of layering in the casserole dish. In the end though it was amazing and we shared it for several meals over the next few days. We used all turkey meat instead of what the receipe called for but it didn't matter at all. We also messed up the cheese sause, but that didn't matter either. There's a lot of fudge room in this recipe which makes it great for people (cough cough me who aren't particularly suave in the kitchen yet. I'd recommend this recipe totally, just give yourself ample prep time.

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I thought that the recipe was good, but there were two things I did not like. First- the prep time is WAY longer than 15 minutes. (I have no idea how they got 15 minutes... Secondly, the Moussaka, though tasty, came out very oily with all the frying and cooking in oil, etc. Next time I make it, I will follow the recipe but replace the cooking the potatoes and eggplant in water, not oil.

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The whole family loved it even my 17 month old baby dug in. they were reluctant at first but after a taste wanted seconds.
The recipe was easy to follow we had no wine so used more tomato and i added mushrooms which i love in moussaka.

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This recipe was wonderful!! I halved it because there are two of us. Also, I didn't fix the Becamel Sauce. But the sauce wasn't missed. My husband said, "It's a keeper with a capital "K"! We'll definitely fix it often. Also, it's a wonderful "company" dish or something fabulous for a buffet dinner party. Thanks for sharing this recipe!!

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Excellent traditional Greek Moussaka with the potatoes and Beschamel

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This recipe, good as it was, took "foooorrrreeeeverrrrrrrrrrrrrrrr" to prepare. I know, I know...the blurb said 15 minutes, but trust me: it's more. Wish they could condense some of the various additions. It's a good recipe and tastes just fine but all the prep time from the website is a whole lot of huuuuuuuuuuuiiiiiiiiiieeeeeee

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I loved this and the next day i did it and all my family loved it.