Moussaka

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This is a hit! As others have mentioned, we love Greek food but don't have a restaurant anywhere close. I've tried to make moussaka before, but never really had a good recipe. Two of us could have eaten the whole thing but managed to save enough for another meal. It seems like it will age well. After reading most of the reviews, I made a few modifications to suit our tastes. I used 3 eggplants (just because we love them so and pealed as was suggested, doubled the spices and modified the bechemel/custard. Since we're weight conscious, I used only one egg and 5 egg whites, about 1/3 cup milk and very little cheese. With the cream of tartar, it whipped up nicely and held everything together. We will definitely make this again. I'm so grateful to the Kitchens at Food Network for making such delicious meals available to those of us in small towns.

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This is a great recipe as is, but I have made a few modifications to suit my needs. I thinly slice a potato and put a layer over the entire bottom of the pan over the breadcrumbs, which helps sop up some of the sauce. I double the spices in the meat sauce. Instead of using olive oil on the eggplant, I use olive oil cooking spray. I often make it without the bechamel. I simply cover the pan with foil and bake. That cuts a lot of they calories/fat. When I have company, I usually make the bechamel, but I always use skim milk because that's what I typically have on hand, and it still comes out great. The only modification that I really think is absolutely necessary is the doubling of the spices. Other than that, you can make it as is or modify it to your liking.

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This recipe is awesome!!! I followed everything exactly, except I used one pound of lamb instead of beef. My family loved it, too! Tasted just as good as my local greek restaurant!

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This was great! Great flavor... Everybody loved it. I simmered the meat without the lid on which was good because I think it would have been too watery otherwise. I think I may add a thin layer of potato next time which is what my local Greek restaurant does but I have to say mine was just as good as theirs. Definitely recommend making this!

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Very tasty! Although, my meat sauce was too thin. Next time I make this dish I will add some of the custard (bechamel to the meat sauce to thicken it. I'm making a noodle lasagna tonight and I am going to make the custard portion of the receipe in stead of riccotta cheese - should be yummy!

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Made this for a dinner party, made the meat sauce the night before and also used ground lamb,this saved alot of time the day of. I also put the bowl I was pouring the bachemal sauce into another bowl that had ice and water in it to cool the sauce even quicker. Making the total prep time about 45 minutes. This recipe was easy to follow and came out fabulous, even impressing my husband who is the fussiest of eaters. My dinner guests were sent home with the leftovers and a copy of the recipe. Thank You Foodnetwork!

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I lived in Greece for three years and this is an authentic taste. However, I am going to make a few changes. The skin on my eggplant was rather tough so I will peel it next time. Mine came out just a tad watery also. That sauce was over the top good!!! This is a definate keeper!

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I love Greek dishes but unfortunately where I live, there aren't any Greek restaurants. I decided to try this recipe and I was very pleased. My family devoured the entire dish in one setting, usually I would have left overs. I will use this recipe again when I get the urge for Greek cuisine. Thanks for this wonderful recipe!!!

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I substituted Ground turkey instead of beef. And I used more eggplant, and also made the custard ahead as recomended. Otherwise followed exactly the recipe. It smelled SO good baking! But was let down to the taste when I ate it. All those savory spices were not quite enough to give this dish the punch it needs. Needs to be seasoned more. Bland... :o(

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I have been cooking this recipe for the past year. It has GREAT flavor. My family and friends say this is the best Moussaka they ever had. I added cumin instead of oregano because I love the flavor of cumin. I also added pinenuts to the meat mixure and used Lamb instead of Ground Beef to give it a true mediterranean taste. I agree with Cindi and make the custard first.