Moussaka

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I have made this recipe twice. It is absolutely delicious. I have another very good recipe for moussaka. This has the addition of Swiss chard which excellent. It may seem to have many steps but the effort is well worth it.

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Dreamy, gourmet comfort food! The only things I did differently were using 6 fresh roma tomatoes instead of canned tomatoes, and doubling the parmesan. I thought the cinnamon was slightly overpowering, so next time I'll use half the suggested amount.

This moussaka recipe is well worth the time and effort!

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I thought this dish was absolutely delicious. Just be sure to understand that it will take all of 3.2 hours to make it. It took my husband and me 4 hours to make this dish from start to finish...We had a person from Greece over and he said it was truly one of the best moussaka dishes he's ever had! I recommend this recipe to anyone who is ready to impress and who has the time!

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Yummy, but I must confess I changed it slightly. Used the spices specified, plus added 1/2 to 3/4 teaspoon mint leaves (love mint in Greek dishes. Only used 1 1/4 tablespoon butter to saute onion, etc., lightly sprinkled cheese on each layer, now for the real spin. I wanted it to really be souffle' style so I added 3 egg yolks with one egg white to the sauce and took the other 2 egg whites and beat them to soft peaks and folded them in, the result was fluffy and pretty. I also peeled my eggplant and baked for 20 minutes. Only 1 T. EVOO for the swiss chard. The entire prepared dish baked 55 minutes in a 11.75 x 14.75 casserole dish and it held everything perfectly. Happy cooking to all! :

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It turned out perfectly, the flavor was wonderful. It tasted better the second day, so next time I may make the meat sauce a day or two before to let the flavors meld. I had to vary from the recipe because of what I had on hand and it worked fine. I used Venison instead of lamb or beef. I had two eggplant, 1 pound each and the amount was perfect (one pound less. I sliced them more thinly at 1/4", I roasted the four ends, but didn't have to use them. I only had 4 cups of milk, and only used two whole eggs. Even with the reduced amount of milk and egg, I had some sauce left over, its been wonderful on the leftovers! I also used the Feta/Parm combo - the sauce was amazing, souffle-like and the flavor was excellent!! I will make it again!

A quick note about the saltiness. Kosher and Sea Salt contain half the sodium of iodized salt. If you only have iodized, you should use half of what is called for in a recipe that calls for Kosher or Sea salt.

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This was delicious! I made this for a Greek themed dinner with some girlfriends and it was devoured. It makes a LOT. I will say that I followed this exactly with one exception (which some may consider major--I do not eat lamb or beef so I used Morning Star non-meat crumbles and it did the trick. In fact, no one even realized it was "fake" meat until someone saw me eating it. All the ingredients are perfect and help with a beautiful texture and flavor. I had no problem with anything being "watery." I agree with the others--do not skimp on any ingredients. This takes some time and effort in the kitchen, so if you're going to do it, do it right! :

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Crazy good. I don't understand the "watery" comments -- this moussaka has a juicy juice that doesn't detract in the slightest from its spicy earthiness. Just mmmmmmm all the way......and don't skip the kale!

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Fantastic !! Love all the flavor combos--if you have all the ingreds. don't skimp on any of them; esp. the cinnamon, nutmeg in sauce, and use all the custard you can fit in. Trouble fitting everything in pan ? Go ahead and START with a 9 X 13 pan or even better---use a 9 X 11 that's VERY DEEP --you want the custard layer nice and thick on top. Only thing I will do diff. sometimes is leave out the lamb, bc my daughter-in-law is veg. Moussaka is often served as a veg. dish in restaurants and can get away w/o meat bc of eggplant. GREAT EITHER WAY--do love the lamb.

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Fantastic, the spices combine with the lamb and cheese custard sauce to create a yummy dish. I like the addition of the swiss chard too. I add a bit of extra nutmeg and cinnamon and also a bit of cheese in the layers. This recipe does take some time to prepare but is well worth it. The whole house smells good while it is baking.

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To serve something different at my dinner party, I made this Moussaka. What I learned is that is a very forgiving recipe. The day of my party, I assembled all the ingredients and found out I didn't have any nutmeg! So without nutmeg, using small eggplants (store didn't have large ones, replacing the lamb with "Yves" protein (two vegetarians in the group and forgetting to include the feta cheese (I used a 4 cheese Italian combo that was delicious, the recipe still came out spectacular! Based on other viewers comments re extra sauce, I used on oversized glass pan and had room for all the sauce. It puffed up nicely and tasted terrific. And, the eggplant wasn't soggy becaue prior to baking, I salted the eggplants in Kosher salt for 20 minutes to let it sweat. (be sure to rinse the salt off and pat dry. Next time I make this recipe, I'd like to include nutmeg and feta cheese and use lamb.