Moussaka

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I served this as a surprise birthday dinner and it is a showstopper. I followed the recipe with superb results and included the following adjustments: forgot to add the currants (didn't miss them, increased spice to 1.5 times per the other reviews; baked the eggplant for 35 min (used olive oil spray front/back omitted the chili pepper per suggestions here. I served it with a greek salad. I keep hearing about it from people who weren't even at the dinner! The lemon zest in the bechamel sets it off and lightens the dish. A lot of work but worth it. From start to serving for me was closer to 3.5 hours.

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Definitely a keeper! I baked the eggplant at 350F for 30 mins instead of frying them and it worked great! Loved the lemon zest in the bechamel sauce! Such a great touch! We served it with a side of arugula which provided a nice counterpoint to the richness of this dish.

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Very Good. Next time I will double the spice to give it the flavor I was seeking. My family loved it. Worth the effort.

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One of these BEST Moussaka's I have had, and I have had quite a few! If you have the spare time to make this, its defiantly worth the investment! I have a friend who is from greece and his mother is from Lebanon and he raves over it and asks when the next time I will make this dish. He says that he prefers this even over the potato based (instead of eggplant version that he is used too! I have made this numerous times and is a great dinner party meal! Also, to cut on calories-instead of frying the eggplant I will grill it on the grill. I also double the amount of spices to make it even MORE flavorful! I love the combination of the currants in this dish as well, and the béchamel with goat cheese is to die for!!

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3 generations of my family love this dish. Follow the receipe except I brush eggplant with olive oil and bake in oven. Also leave out the hot pepper. Everyone goes for seconds. Do need to allow sufficient time for prep or break it down and make meat sauce one night finish next day.

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I am very surprised that none of the reviews have mentioned the amount of tomato used in this recipe. I followed the recipe exactly and simmered the meat/tomato mix for 45 minutes, still the sauce looked way too runny. I actually spooned off some tomato juice from the sauce. The flavor was great, but again, way too much tomato in my opinion. Next time I'll use half.

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I have never eaten Moussaka but it always looks so good when I see it on any of the FoodNetwork shows that I had to try it. I used ground beef rather than lamb and raisins instead of currants and also baked the eggplant with a little olive oil, garlic salt and pepper on a cooling rack over a cookie sheet for about 15 minutes rather than deep frying. I even invited company for dinner and we all loved it and I will definitely make it again. I made the meat mixture a day ahead since I read in one of the reviews that it tastes better if the ingredients set a while.

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Excellent! But after making moassaka several times before, I've found a few 'shortcuts'. I bake the eggplant after brushing with oil, then microwave for a few minutes to soften even more. Saves a lot of oil and time. I also add some thin sliced potatoes,softened in microwave, as I've had potatoes in moussaka. Great spice combo and flavor;-.

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Made this last night for dinner...my husband had three helpings and had to make himself stop eating it! WE LOVED IT!!! It takes awhile to make but it is worth it. I will add this to may favorites for sure.

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This is a great recipe but 30 minute prep time is way off the mark. I think it probably took me closer to 90 minutes.

Also, eggplant is a sponge. The recipe calls for heating 1 1/2 cups of oil and frying the eggplant in batches. My first batch soaked up all of the oil, so I had to keep adding more. Next time I will grill it rather than fry. Other than that, this recipe was great. Haven't made moussaka in decades, but I will definitely make it again soon.