34 Reviews of Moussaka

From: Sarahcw80

On Jun 26, 2004

This was SOOOO good, anyone that is hesitant to make it because of ingredients or prep time don't be!! The process actually went quite quickly, the only thing I did differently was to leave out the breadcrumbs as we try not to eat them(evelyn ok'ed). When I first looked over the recipe I though it looked looked like every other lasagna type dish I've seen, well it is not! The meat is so well flavored, much more so than anything I have had before and the bechamel sauce is heavenly! No more sprinkling plain cheese over the top of anything for me! This was my first time making eggplant and evelyn steered me to a winner, you made a convert out of me! Thanks for the terrific recipe!

From: Okiemum

On Jun 3, 2007

Thank you Evelyn for this outstanding recipe. My husband has been going on about finding the right Moussaka recipe for ages. This hit the spot with raves from everyone. I only had ordinary black olives and parmesan and I used a mix of beef and lamb which seemed to work perfectly. What a great family dish!

From: chia

On Sep 4, 2003

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!

From: CountryLady

On Jan 8, 2004

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!

From: Cilantro in Canada

On May 13, 2006

Wow what a great recipe. I have never made moussaka before and am so glad to have found this recipe. I had some precooked ground beef in the freezer, that I had previously boiled and rinsed(we are trying to cut down on our fat intake) and I used that so I did not use the first amount of olive oil listed, but just sprayed a little Pam on the pan. I did not have any kefalograviera cheese so I used mozzarella and it turned out well. My husband who loves moussaka told me this is the best he has ever had. I will definitely be making this again and again. Thanks for the recipe.

From: Chef #397004

On Nov 30, 2006

This tasted incredible. Probably the best tasting moussaka I've made. Yet still easier than other recipes I've tried. We made the bechamel sauce with whole wheat flour and it still tasted great. We also happened to use very lean ground beef which I think provides an interesting texture contrast with the creamy bechamel sauce. I've had moussaka that was too moist throughout. We used spicy red pepper Classico tomato sauce, which seemed to work well. We didn't add any salt, which the butter, cheese and breadcrumbs should be able to supply. It tasted great without it. This is definitely not possible to do in anything like 45 minutes. That should be corrected. Its more like 1:45. Also, for shopping purposes, it would be great to put the perishables (meat and vegetables) first in the ingredients list ahead of seasonings and other ingredients that most people won't shop for (perhaps this is a RecipeZaar-wide comment though).

From: Columbus Foodie

On Sep 4, 2006

Mine didn't come out quite as pretty as some of the other pics, but the taste is magnificent, even better than what's served at our local Greek restaurants. Other commenters are right, don't skimp on the kalamatas for maximum flavor. On my second attempt making this recipe, I increased the bechamel ingredients again by half, and omitted the 1/4 cup olive oil, and it came out even better with more distinct layers.

From: Chef Weezy

On Jun 13, 2006

I and my daughter really enjoyed this recipe. My husband had his normal comment about my cooking that"it was okay". I mistakenly did not have any kalamata olives so substituted the small amount of green olives I had. I look forward to making it again when I have the correct olives as most everyone has said they were what made the recipe so good. It was really good without them also, so if you don't like olives, don't let that stop you from making this recipe. Thank you for another addition to my favorites list.

From: Pumpkinwaffles

On May 18, 2007

I have drooled over Evelyns recipes, and I finally tried one! This is amazing, and I followed it exactly! I cannot wait to try more of your recipes! Thanks so much for sharing, will be on regular rotation in my home!

From: Tulip-Fairy

On Jul 29, 2007

Easy instructions & fantatic flavours. The only thing I did differently is to obmit the olives until putting togther, then put them in only half of the dish and marked the top with olives as an indicator of which half had olives in. My childen don't like olives. It was a hit!! Thanks again!