Worth every moment of prep time! I have to admit that I've never been able to broil the eggplant without setting off the fire alarm, so I'll be grilling in the future. The only change I've made is to leave out the olives since my cooking partner hasn't learn to appreciate them yet! Excellent recipe!
This is wonderful!! I did make 1.5 times the bechamel sauce and may make double next time, and I added a sprinkle of nutmeg to it. I layered everything but the bechamel earlier in the day and kept the bechamel in another container until ready to bake... it was fine. I used ground beef because I was making lamb gyros as well, but I bet it would be great with lamb. I did skip the bread crumbs because one guest has a gluten problem... it was just fine without it. (I thickened the bechamel with corn starch... you use half the amount mixed in a little cold water or milk and add after the milk.) AND try grilling the eggplant... it makes wonderful, dry, brown slices!
This is just fabulous! I am embarrassed to admit how many times I have made this without reviewing it - my serious bad! We have always layered the eggplant & the taters - at this point, it is good to reduce them to that single wonderful parboiled layer. Clever as they are still there to be savored having soaked up deliciousness & giving stability for slicing & lifting. We grill our eggplant in 1/2 inch slices lightly brushed with olive oil & use them in this recipe. I admit I have never once used the cheddar cheese but have not altered otherwise. The bechamel sauce comes together fast & is out of this world. We do add a pinch of freshly grated nutmeg but that is the only alteration. Freezes great! I bring frozen pieces when I am on contract to reheat - makes some days worth doing. Thank you for another great recipe Evelyn. It is in our go-to file!
We loved this moussaka recipe, Evelyn! It is well worth the effort and the length of time that it takes to cook. Don't be deterred by the long list of ingredients--the recipe is not difficult to make at all. I used ground lamb and since I had tomato sauce that was unseasoned, I just added a little extra basil, oregano and salt to the recipe. I like that this recipe is different from some of the other moussaka recipes on Zaar in that it includes kalamata olives and potatoes, both of which lent themselves well to the dish. I definitely think lamb is the way to go with this dish as well. I am putting this in my keeper file. DH and I feasted on it last night for dinner and enjoyed a hearty lunch of leftovers today. I think I will have to take your word on the freezing part, because I don't think after lunch tomorrow, I will have any left to freeze! Thanks for a fantastic recipe!
Really enjoyed this one, thanks for sharing.
This really is superb and the balance of flavors excellent. I did halve the recipe with great success, using an 8x8 square pan. Thank you Evelyn/Athens for shring the recipe.
Loved it. I made it with ground turkey for a leaner meat my husband will eat. Still tasted great and worth the effort!
I read 45 minutes on the cook time and though "no problem" sadly... this took BOTH me and the handsome man using 3 burners, the broiler, and the oven around 2 1/2 - 3 hours to make I was upset.. but WOW this is amazing! We took one bite and both smiled. He told me never to make it again and that it was easier to drive the hour to the Greek place we eat at than it was to cook this. Then he tasted it LOL he said he can help but we need to make it again and soon. We both LOVED IT. It is rather time consuming but WOW! I used 1lb of ground beef and 1lb of ground lamb. I thought I had seasoned breadcrumbs but I was out so I used Panko then added italian seasonings to taste. Another excellent recipe Evelyn thank you!
This was heavenly, I used beef as we cant get ground lamb locally, also added some red wine, and used homemade tomato sauce and fresh herbs.