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Love this! I was suprised when I saw the top rated recipe didn't have potato (A must for moussaka in my book!). I added a splash of wine and grilled (broiled) the aubergine (eggplant) before baking. I also baked the potato slices. DELICIOUS my freezer is stocked with lunches to make me the envy of all my colleagues! Thank you x

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Sc4r1ett April 30, 2011

This recipe is awesome! It does take awhile to make, but it is worth the time. My husband and friends thought it was wonderful. We went back to our favorite Greek restaurant and tried their moussaka, we decided that this recipe is better! Thank you. I did use the klamata olives and I used a little extra bechamel sauce (1 1/2 times what the recipe calls for). We will be making this for a church dinner fundraiser soon.

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Rlgflowers April 25, 2011

Absolutely delicious!!

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Suzanne Horton February 22, 2011

I have eaten moussaka in Greek restaurants several times, but none of them compare to this! I pretty much made the recipe as directed, with the option of parboiling the potatoes to reduce fat. I made the bechamel sauce with pasteurized egg whites as I have cholesterol issues and it still came out nice and creamy. We got four generous meals out of this and my husband said I can make this dish anytime!

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Irmgard October 23, 2010

Great, great moussaka - a lovely recipe to make when you want to spend a Sunday afternoon in the kitchen (which I often do!). I halved the recipe, used ground beef, baked the aubergine slices as opposed to broiling them, omitted the bread crumbs, and enjoyed a wonderfully tasty dinner. Lovely balanced flavours - thank you for sharing Evelyn!

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stormylee September 21, 2010

I am growing eggplant for the first time in my garden and wanted a good moussaka recipe. This came out wonderful! However, if you are use to ingredient lists being in order of what you use when, you will need to re-write the list. I ended up missing the cloves because all of the tomato sauce components were all over the list. I also reduced the bread crumbs and ground meat by half, I did not have olives so went without. I baked my eggplant on parchment paper to eliminate the need for oil or sprays. Cooking the potato slices by baking them in the bottom of the sprayed 13x9 to be used worked well and meant less dishes :) Thanks for the great base recipe.

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KD boo-do July 07, 2010

Made this while visiting my daughter and her family and it was a huge hit! Followerd the recipe to the "T" except forgot to add the cheese to the bechamel sauce, so just sprinkled it on top and it was DELICIOUS. Thanks Ev for posting. Mazde for ZWT6

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Galley Wench June 16, 2010

This is a fantastic recipe! I used ground beef, black olives and parmesan cheese. I'd never had moussaka before and I'm so glad I finally tried it. I'll definitely make it again. Thanks for sharing. Made for ZWT 6.

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CJAY June 13, 2010

I enjoyed making this for Zaar World Tour #6's stop in Greece. It's a tasty dish, but we didn't take to the ground lamb and eggplant as much as we thought we would. But we decided to try it so we would get a good feel for Greek cuisine. What we did enjoy was the sauce. The Bechmel sauce in this recipe was wonderful, which I used a mix of kefalograviera and kasseria cheese, and I would make that again in a heartbeat. The recipe directions were great and easy to follow, though it took me more than 1 1/2 hours of prep work. I'd like to try this recipe again with ground beef, which my family is a little more used to. Thanks, evelyn/athens. Made for Zaar World Tour #6.

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NorthwestGal June 09, 2010
Moussaka