Moussaka

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I made this recipe the way it was written with two exception. I used gold potatoes and after reading the reviews about the dish being runny, I cut down the milk in the bechamel to 3 cups--it came out perfect. My meat sauce was not runny because I reduced as suggested.

There was a lot going on to make this dish. Next time I won't waste my time boiling the potatoes for 5 minutes because this dish bakes for a whole hour which is plenty of time to cook the potatoes through (and the starch will tighten up any runny sauce in the dish.

Start the meat sauce first. Mandolin your potatoes and eggplant. Don't bother pre-cooking the potatoes (place in water. Do the bechamel while the eggplant is in the oven.

This is a good recipe to use eggplant in, and I would probably use more next time. The meat sauce in this dish was very nice and it has sparked an interest in me to layer different things and make this dish my own--maybe mushrooms and/or onions in place of the eggplant.

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Best at home moussake I have ever had or made. Will definitely make again!

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I first made this to take for a potluck and there was nothing left. I put a couple of Tblsp of bread crumbs at the bottom of the baking dish to keep it from being too loose at the bottom as I also added a can of tomatoes because we love a saucier sauce. My husband would never eat eggplant and in this dish he had no idea that it was in it. He loved it and my teenage son almost ate the entire thing himself. I love Greek food and am so happy to have finally been able to make this at home. Truly fabulous. Thank you Melissa

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If you have not mastered the art of multitasking than this recipe will take longer to prepare.

I suggest making this dish BEFORE dinner, particularly when your rugrats are either consumed by something such as Dora/Diego or taking a nap. I can't imagine how crazy the kitchen would be if my toddler was running around being well...2, my cat was throwing up hairballs, and my phone was ringing, for instance.

The dish itself? Imagine layers of fragrant garlic, cinnamon, and nutmeg. Envision your taste buds basking in savory, roasted egg plant and bombarded by a creamy white sauce. There are moments in which the saltiness of the Parmesan surprises you and then the warmth of the cinnamon really adds something special. I would not change anything if you want to keep it in budget, but of course you have your preferences according to your budget and dietary needs.

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This is very yummy, and easy to make! I used 8 oz. of ground lamb & two large yukon gold potatoes.

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My husband only eats fired eggplant, but this one brought an "oh, boy!" I haven't made moussaka since my best friend was ready to deliver her second daughter. She says mousska doesn't taste do good coming back up, and I hadn't made it since then, Loved it, loved it!!!

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This was amazing. After the first bite my husband said: you can make this again! I did make a few changes mainly in the quantities, I used 2 lbs of meat ( beef,veal, pork and 4 eggplants, which let me make 2 layers of eggplant, one under the meat sause and one on top, then the bechamel to finish, and only one teaspoon of oregano, just in case, for the first time. It was enough for 8 people.

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EDIT: I had to change my rating from 3 stars to 5. I made this again and it was awesome! For my sauce I used 5 T. butter, 1/2 cup flour and 3 cups milk and my sauce was perfect this time. I also used a full pound of meat and doubled up the layers. This is SOOOOOOO good!

1st review (3 star: My sauce was VERY runny. Next time I will start with 2 cups of milk, and add the cheese to the sauce. If it needs more milk, I'll add in slowly. I checked other bechamel sauces and they called for 2.5 cups milk and 1/2 flour. It was a big soupy mess, but it tasted great!

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This recipe is good for all the basic flavors of moussaka. I substituted ground lamb, because this is the Greek way, and is so much better than ground beef. The HUGE disappointment was the quickie method of making the bechamel sauce. It was thin, even after boiling and "thickening"... It stayed watery on top of the casserole. Lets face it: bechamel absolutely needs eggs to temper the liquid into a custard when it bakes. NO SUBSTITUTE. This one is poor at best. Didn't ruin the dish, but anyone who knows "real" moussake will laugh at this concoction. Melissa is leading you astray...

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FABULOUS!!! I would make this again. The red wine in the meat was a great touch and have added that to my other meat mixtures I make! Totally would make again.