By evelyn/athens on April 10, 2003
Photo by Thorsten
Photo by Thorsten
"My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature."
Serving Size: 1 (402 g)
Servings Per Recipe: 8
"This was the first time I made Moussaka & I agree - the olives made it special! I used medium ground beef & found the meat mixture to be a little greasy - next time, I'll use extra lean & drain the fat after browning. I wasn't sure about preparation for the eggplant - so I referred to another recipe - and removed the peel. When making the sauce, I put spoonfuls of the hot milk mixture into the beaten eggs very slowly before combining in the saucepan. Thanx Evelyn! "
"This is the second time I have made moussaka but this was so nice I will not look for another recipe. I had to make some changes as my partner is on a low cholesterol diet. Basically I did boil the potatos, baked the aubergine, drained fat off the meat,omitted all salt and reduced the amount of cheese, but still it was amazing. Other than my tweaks I did follow it to the letter and managed to get 2 lots of mousaka (only have small dishes) so one for now, one for the freezer. Thank you for posting this recipe."
"i made a few changes to use what i had on hand. i used fresh chopped tomatoes, some tomato paste and 1 c red wine for the sauce. i did use lamb and omitted the cheddar, i grated some kasseri cheese instead. i had extra eggplant so i made 1 layer, topped with meat sauce, then a second layer of each, then topped it off with the bechamel. i loved the addition of the olives!"
"I spent a long time in the kitchen on this one, but it was yummy. Very close to what I had in Greece last summer. The hubby even liked it!"
"I thought I made a good Moussaka but this one is different and I think it is the inclusion of the olives that makes it special. I would recommend anyone to try this particular recipe and you will feel the same as me, your recipe is not as good as this."
"OMG, this was amazing!! Any dish that requires simmering 2 sauces at once is not a simple undertaking. The prep took about an hour of continuous work, but it was well worth it. I am not an olive person, so I omitted those, and it was fantastic without them. I recommend some small changes for someone trying out the recipe: I doubles the amount of tomato sauce, and you need not use any oil to cook the meats (even lean ones) - just cooking spray. The potatoes did not cook in the time and temp recommended. Next time I will roast them for 20 miniutes at 425, and will probably cook the eggplant at the same temp for 10 minutes - that will also allow them to be cooked at the same time. Lastly, I added a top layer of potatoes. I also used a pan a little larger than recommended - take note that the recommended size pan is a bit taller than the standard pyrex pan, and you will need every inch. Lastly, enjoy and come to the table hungry! Thanks for posting this great recipe!"
"Great, great, great! An easy to prepare too! The only change I would make would be to add a tiny bit more of cinnamon. Company loved it and leftovers taste even better! Thank you Evenlyn...you were a hit at my dinner party!!!"
"Wasn't my favorite especially for the amount of work involved. I felt even 1 teaspoon of cinammon over powered the dish. I would add more spices and salt next time to make it not so bland. I used half lamb and half beef just to mix it up a bit. The texture is awesome."
"Since my kids happily eat most everything, I usually cater to their few little idiosyncrasies when cooking. They have an aversion to olives, so I left those out. And they all intensely dislike what they call "those spices that smell like Christmas" in anything but desserts, so the cinnamon was omitted. And despite our fairly large Greek population, I couldn't locate either the kefalograviera or kassiri cheeses and had to use the subs. So I guess I committed heresy by taking most of the 'Greek' out of the moussaka. I hope you'll forgive my culinary sins, Evelyn, because everybody went bananas over this Americanized version and wanted more even after they were too full to take another bite. Simply sensational!"
"Great dish!! I halved the meat sauce using a roasted portobello spaghetti commercial sauce. Grilled 1 eggplant and did the 3 potatoes in the pan in the oven as our method for cooking them followed by assembly. Full layer of eggplant then cheeses,breadcrumbs and full layer of meat sauce followed by rest of cheeses, crumbs and all the bechamel. I had to use asiago cheese as my parmesan but will try to find the greek cheeses for next time!I cooked this in a 9x13 pan"
"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"
"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."
"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!"
"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!"
"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."
"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"
"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."
"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."