Moussaka

The bechamel sauce never set, even when I cooked it extra 30 minutes. I am thinking there is an ingredient missing here, all other recipes I googled have you put the eggs in bechamel sauce to thicken it up. Will try again with 2 beaten eggs added to the bechamel sauce.

We just got back from Greece and had a hankering for this dish. It is excellent, my boyfriend is a foodie, and he loved it.

We loved it! Brought us back to the Greek Islands-don’t fry the eggplant-do as WSBLEND does and bake it. Followed everything else but didn’t use butter to brown the meat. Does take longer that what recipe states but totally worth it!

So good, but lots of pots and a ton of work….but worth it!

Just made this tonight – adding egg to the bechamel after it cooled from the stove. I also doubled the recipe in everything but the eggplant. 3 eggplant was just enough for the 12″, 4″ deep dish that I use for big casseroles. My family and I REALLY enjoyed it!

So disappointed. A coworker recommended this recipe, and I made it according to the directions and it was a greasy watery mess. What a waste of food. I read some of the reviews and recommendations afterwards, and I think probably roasting the eggplant would have helped, and more guidance on the thickness of the bechamel.

I have an old Betty Crocker International Cookbook recipe for moussaka that I sort of drew on to adjust this recipe. I used ground lamb and added 2/3 cup of grated parmesan and 1/3 cup of bread crumbs to the meat mixture as well as the beaten egg. As others have commented, the bechamel was very thin – not like I’m used to seeing – (ratio for bechamel has always been 1/2 cup butter to 1/2 cup flour), so I tempered an egg and added that to the sauce as well as 1/3 cup of parmesan and it thickened up nicely. I fried up the eggplant and some potato slices, lined the baking dish with the potatoes and then followed the layering of the recipe. It’s in the oven now, smells great and I’m sure will taste great – it’s a casserole and you really can’t ruin a casserole – Greek diners serve moussaka that is either good or meh so with good ingredients a homemade version is bound to be better.

This turned out great. My husband is from Greece, and I make Greek dishes as often as possible. I am confused as to why so many of the comments talk about adding an egg or eggs to the bechamel sauce. Classic bechamel sauce does not contain eggs. Adding cheese to bechamel sauce results in Mornay sauce. Eggs are not necessary in my opinion. Sauce turns out great without them. I am also wondering why the pictures and written instructions say to peel the eggplant. The video showing on the bottom right of my screen shows unpeeled eggplant. I don’t peel my eggplants, but I am sure peeling or not peeling makes very little difference to the results.

I didn’t drain the ground beef :-(. I also didn’t bake the eggplant like others have suggested. I will next time.

This is a great recipe, well organized in the steps. I followed a Greek recipe for the bechamel, because Mousaka usually has this kind of light, fluffy topping. That uses eggs, yolks go into the meat, and I whipped the whites and folded them into the bechamel before baking. The flavors are comparable to what I’ve had in Greek restaurants. Thanks.

I have made this recipe many many times, however I’ve made some minor changes. First of all I do not peel my eggplant. The eggplant peel is both delicious and nutritious. I roast the eggplant for about 15 minutes at 400° until it’s lightly browned. No need to add additional calories by frying it. Third fines herbs are very hard to find so I substitute tarragon, parsley and chives. This year I’m growing my own chervil. The rest of the recipe I follow as it is except I bake it in a deeper casserole dish that’s about the same size is a 9 x 13 pan. It makes it wonderful.

I liked this recipe a lot I only made a few small changes. I had some other types of herbs that I love to put in moussaka so I added them as well. one is a blend called Tawook spices and I added a little bit of hot pepper. I used half ground turkey half ground lamb because I had it on hand . And I was out of milk so I used liquid coffee mate and a little sour cream to make the Basha Mel sauce.

This is my ‘go to’ recipe. Love it and so do my Greek friends.

Making it for the second time for Mother’s Day dinner. My niece enjoyed it so much the first time I made it that she requested it for today.

Great!

My son made this recipe. He had difficulty with the Béchamel sauce but we found a work around. We really enjoyed this meal.

I usually read reviews BEFORE cooking and didn’t – it would have been helpful for a couple of items, so I’ll restate them. I would add at least one more egg to the meat mixture, and I would add a bay leaf (removing it before baking, of course). Someone commented that you need to be sure to either cook out or drain the liquid from the meat – 100% yes! Those minor things aside, we really enjoyed this for dinner, and will make it again.

Delicious and very authentic, but agree does need 1/2 cup of butter!

I loved the recipe but made it with phony ground beef as my fiancee is a vegetarian. You really could not tell the difference. I read other reviews and made some adjustments accordingly. I used small Italian aubergines, I also sliced two medium potatoes and baked them for 15 mins before putting the other ingredients in. I used fresh parmesan that I grated as I went along. I only made half the béchamel sauce but it was plenty. My fiancee who is very picky loved it! It is definitely a keeper and we were only using up the leftover fake beef from another dish I made last night but it too was plenty when tomatoe sauce was added. ,

This was wonderful! As other reviewers mentioned, I salted and baked the eggplant and potatoes (added as per suggestions). Dabbed moisture off eggplant. Next time I’ll rinse to remove excess salt. I halved the recipe; for all the work involved, I should have made the 8 servings and froze the extra. I also added an egg yolk to my meat mixture then beaten egg whites. Really fluffed up well once baked. I made recipe in 3 phases as suggested, turned out to be a great idea since it wouldn’t have been ready for an early dinner. This recipe is a keeper!

That is not how you make authentic mousaka. It should have potato’s, no cinnamon, or nutmeg, & the beef mixture is missing ingredients as is the “cream” part. Come on!