Moussaka

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I used Morningstar veggie crumbles for the vegetarian in my family and you couldn't tell it was meatless. Great dish for winter, be prepared for the eggplant to make it a little watery, but it's delicious!

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Moussaka is one of my favorite dishes but I can't order it out because I'm always dissapointed.......this dish was fantastic and well worth the time and effort especially if you love eggplant and swiss chard (nice addition but not essential. Make sure you use an extra large lasagna pan so all the ingredients will fit. The cheese custard will fit with a large enough pan.....it's supposed to be like a custard baked on top not a sauce, so use all the custard. I had to start over with the whole layering process (not a fun chore and understood why every reviewer had too much cheese custard left over. ENJOY!!

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Like another reviewer, the picture of this dish in the FoodNetwok Magazine looked so good I had to make it. And it turned out really good. I, too, had about 2 cups of the cheese custard left over and I used a casserole dish that measured about 10x12. I automatically cut back on the salt as I was making it (trying to cut back on salt in general and it came out very nice. I found the kefalotiri cheese at a specialty store and it's rather salty on its own. I don't think the cheese custard needs any salt added because of it. I think next time I'll bake the eggplant about 10 minutes less. It seemed a bit overcooked when I started putting it in the casserole dish. I also had what I thought was a little too much liquid in the dish after I served some slices of the moussaka. I don't know if I didn't squeeze enough moisture out of the chard or whether the overcooked eggplant couldn't absorb the excess. Regardless, the dish tastes wonderful. The recipe is a keeper (with a couple mods. Oh yea, it took me about 1 1/2 hours to get it in the pan and into the oven, but I'm a slow cook anyway...

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I totally agree with the above two reviews. I think the dish was a little too salty, especially since you salt everything, every step of the recipe. I would cut back a little in each step. Not much, but just a little. I also ended up with about 2 extra cups of custard for which I am now looking for a recipe to use the leftovers. The flavor combinatio of lamb, tomatoes, eggplant and custard with a hint of nutmeg was fabulous! Worth the effort, and would make a great dinner party dish!

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I loved the flavors of this dish but found that the custard was too salty, perhaps because I used feta since I couldn't find kefalotiri. I will definitely make this again but cut the salt in half or more and season at the table. Also divided the ingredients into two 8 inch square pans and froze one so we'll see how that works.

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The picture of this recipe in the magazine looked so delicious that my husband and I just had to try it. Neither of us had ever had moussaka before, so we didn't really know what to expect. The end result was just fabulous. I don't think we're particularly slow in the kitchen, but our preparation time was closer to 1-1/2 hours rather than the 1 hour given in the recipe. We didn't have a 9x11 baking dish, so we used a 9x13 one, thinking we would have plenty of room for all of the ingredients. The dish was full nearly to the top even before we added any of the cheese custard sauce. We used all of the sauce that would fit, but ended up with more then 2 cups of the sauce that wouldn't fit. The dish, even with the lesser amount of sauce, certainly didn't suffer any in our opinion. The big question now is...what do we do with 2 cups of leftover cheese custard sauce? If you're up for a little bit of a cooking project, definitely give this recipe a try. For us, it was a fun way to spend a very cold Saturday afternoon.