A perfect Greek moussaka, ideal for dinner parties and hungry eaters! Watch this recipe being made in the Allrecipes Moussaka Video.
Fantastic! with a few modifications as follows. don't fry the eggplant: brush a little bit of olive oil & cook them in a oven at 450 till moderately soft...you don't want mush... bechamel sauce: I don't get why everyone is saying this makes too much sauce?! It doesn't, trust me. You want at least an inch high layer of this when it's done cooking, so use the ingredients as written. I do agree with adding the extra eggs. I made the sauce as directed, then as it cooled I added two eggs yolks one at a time, blended that, then I added the 2 egg whites (which I had first beaten till stiff with a mixer). Next time I might try the 3rd egg as some recommend for even more firmness. meat sauce: save calories, don't brown the beef in butter! Increase garlic to at 2-3 cloves. I used italian seasoning for "fine herbs". Add a big pinch of sugar to cut the acidity. I used about 1/2 tsp of salt, and 1/2 tsp fresh ground pepper. I made the meat sauce one day ahead (to save time on the big day & to allow the flavors to come out). mysterious olive oil: I don't know where that 1/4 cup of olive oil is supposed to come in? I never used it. Certainly didn't miss it. construction: Use a big/deep lasgane pan. The 9 X 13 glass pan isn't big enough. To be more authentic you can add a thin layer of potato in the bottom. Peel two potatoes, slice them about 1/4 in or less slices, brush with small amount of olive oil, roast in 450 oven for about 15 minutes. - 19 Aug 2007 (Review from Allrecipes USA and Canada)
Having parents who lived in Greece for years, we had many variations of this dish. The best one is using sliced potatoes as well as eggplant. If you add 3 egg yolks to the white sauce, then beat the whites to a stiff peak and fold them in your crust will puff up beautifully. It is wonderful. Even my 3 year old loves it. Mirrisa, San Angelo TX - 25 Feb 2003 (Review from Allrecipes USA and Canada)
Superb! I live in Greek Cyprus and this recipe is exactly what I was looking for. I wanted to cut out the extra cup of fat from the olive oil and butter so I broiled the eggplant until browned with olive oil sprayed on top & bottom of thin slices. Diminished the cinnamon & nutmeg to 1/8 tsp ea., (did use oregano, basil & thyme)and left the nutmeg out of the bachamel. I used only 2T butter in the meat sauce. It was fabulous! I'm glad it makes so much--can't wait for the leftovers! - 21 Nov 2005 (Review from Allrecipes USA and Canada)