Eggplant and Potato Moussaka

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I roasted the eggplants and potatoes. I also made bechamel sauce to top it. My family loved it!

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Great recipe!! I've made this once before and I'm making it again tomorrow. For a little constructive criticism, I'll say the following: I've added 1/4 tsp of cinnamon and 1/8 tsp nutmeg. Additionally, (like others I roasted/grilled the eggplant and made the bachamel with 1/2 of the flour. It's well worth the time...

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If I could give this 6 stars, I would. HOWEVER, two issues: This literally took me 3 hours to prepare, from browning potatoes on both sides, dredging eggplant and browning on both sides, making bechamel, etc, etc, etc, to FINALLY layering the durn thing! Also, although I knew the bechamel recipe seemed a bit strange (tons of flour to tablespoons of butter???, I wanted to "do it right," so I followed the recipe and had, like another reviewer, a bowl of dough. So I used Mario Battali's bechamel recipe. NEVERTHELESS, my husband and I loved it and with several shortcuts, I definitely will make it again. It rocks!

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Awesome! I did add a little cinnamon and nutmeg and roasted the eggplant and potatoes instead of frying. The depth of flavor is amazing. Emeril's recipes always elevate my cooking ability.

It takes quite a while to do this recipe, but it makes a lot and the flavor is well worth it.

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Best moussaka recipe out there. I look forward to making it every summer when I get eggplant and potatoes out of my garden. This recipe is a project to make (takes an afternoonbut it is worth it. Fry up the veggies and cook up the meat, splurge!

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Delicious! I skipped frying the eggplant--roasted them in the oven instead. When making the bechamel sauce, cool it in an icewater bath before adding the eggs, so you don't have cooked eggs floating in the sauce. Also, if all the ingredients are cooked right before assembling, it really only needs about 25 minutes in the oven—I think the 50 minutes is only if the layered ingredients are being assembled room temperature or from the fridge. Goes great with a side of spinach cooked with onions and feta.

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Just made this recipe. It was very good. I cut it down to about 1/3 of the orginal because there are only two of us. I used vegetarian crumbles instead of meat, delicious! Very nervous about the bechemel, but it turned out great.

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Even though this is more of a challenge for me, I loved it! Of course though, after omitting the real meat (I do not eat meat for my veggie crumbles. Makes it even yummier!:

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My husband and I always to go this restaurant in Houston called Yia Yia Mary. They have this really awesome moussaka dish. This recipe taste just like that. It is soooo good. It takes times to prepare it, but it is so worth the time, even my asian parents loved it too.

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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.