Fantastic! with a few modifications as follows. don’t fry the eggplant: brush a little bit of olive oil & cook them in an oven at 450 till moderately soft…you don’t want much… 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 the 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).
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!
This was awesome! I have been to Greece, and must say, the flavor was very authentic! I had to make numerous modifications, however, to make it more lowfat to suit my taste.
Thanks so much for this wonderful recipe. I had tried one from another site some time ago and vowed I would never make it again. But when I learned of this site, I gave it another try because the recipe was so different, I figured “how could I go wrong”?
I KNOW how Moussaka should taste (my in-laws are Greek) and this is it! One reviewer suggested adding 3 egg yolks to the bechamel sauce (I did) and another reviewer suggested beating the whites to form a soft peak and fold them into the bechamel sauce (I did that too). I followed everything else to a “T” and wouldn’t change a thing. Well, maybe just a sprinkle of cinnamon and nutmeg on the top before popping it into the oven.
1 eggplant, thinly sliced lengthwise
2 tablespoon vegetable oil
1 white onion, chopped
1lb (450g) ground beef (or lamb)
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