A Greek classic. You can choose to salt the eggplants or not. This version uses lamb instead of the more traditional beef.
This recipe was amazing. My first time cooking moussaka with my home grown eggplant, I substituted pork & veal mince as they didn't have any lamb & left out the feta. It was so delicious I'll be making this again soon! I salted the eggplant 15mins each side, then roasted with garlic infused olive oil. Yum yum yum! - 01 Jan 2015
Easy to follow recipe with a fantastic result. Particularly loved the béchamel. Not being a lamb or beef fan I substituted chicken mince. I also omitted the feta and used Parmesan, and roasted my eggplant in herb infused olive oil. This is now my "go to" recipe for Moussaka, thank you for sharing it. - 05 Feb 2016
Deeeelicious!!!!! Next time I would try to get some of the fat of the mince. Spices worked great. Super tasty - 04 Mar 2013