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This was great, can't wait to make it again, I used lamb instead of beef, delicious!

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Flitty June 27, 2007

I Love Mousakka, thanks for this recipe.I always soak my eggplant slices in slightly salted water for about 15 minutes, no matter what recipe I am using and it takes any bitterness or toughness out so that isn't a problem.Thanks again for this, it was gorgeous and simple.

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Amanda in Aberdeen March 31, 2005

This recipe required a few changes in order to work for us. 1 can of tomatoes did not provide much flavor or substance to the meat mixture. I added some tomato sauce, basil, red wine, salt and pepper prior to simmering. I used real olive oil, rather than the spray when preparing the eggplant, and peeled it prior to slicing (I think that the skin is tough.). I mixed a bit of shredded mozzarella cheese with the sour cream and omitted the egg. The end result was a very tasty dish. However, if I would have not added extra liquid and seasonings to the meat mixture, the dish most likely would have been dry and lacking in flavor. I would make again with my adjustments.

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Ms B. March 17, 2004
Moussaka