Kittencal's Greek Moussaka

I had only made the Craig Claiborne version (from the New York Times cookbook)---rave reviews, but WOW was it complicated! This version tastes even better, and is far, far simpler to assemble. KC, another winner!

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I am making this again for the third time right at this very moment for my Greek boyfriend. He loves it! He raves about it! I do add the cinnamon I feel it gives a more authentic taste and I just peel strips off the eggplants(salt and sweat eggplant for one hour as well) and broil to slightly burnt on the edges - this intensifies the flavor and both my boyfriend and I like the slight char taste. I love the simplicity of this recipe because it can be even more complicated. Oh, I do boil potatoes and add a thin layer on top of the eggplant per boyfriend's request the second and third go round. I could take or leave the potato myself but it's not bad.

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Another great recipe by Kittencal. We had never had Moussaka before and are now Moussaka lovers. I did go the traditional route and added a light sprinkle of ground cinnamon over the top layer of eggplant. Could not find ground lamb so I bought some leg of lamb and ground my own. Can't get any fresher than that! It states 4 servings, but you can easily get 6 - 8. I cooked mine in a 13 X 9. Will make again. Thanks.

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What can I say that has not been said already......?I gave this recipe a try on Monday, I love eggplant so I was anxious to try this recipe. It was very easy to put together I made it with beef for it was what I had at the moment, but I'm going to give it a try also with the lamb, which I'm positive it will be wonderful. You can never go wrong with this fantastic lady's recipes, the one's Ive tryed so far are all absolutely wonderful!!!!!!!! Thank you Kittencal for another GREAT recipe.

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This was absolutely fabulous! I sweated the eggplant for about 45 mins then grilled it on my george foreman grill for 6 mins. It took forever since the grill is small, but I didn't mind. I used a large glass casserole dish and 45 mins seemed to be the perfect amount of time. I added the teaspoon of cinnamon and I'm so glad I decided to add it. I'll definitely add the cinnamon every time I make this. I will be making this again soon! I also like that it is easy to freeze the leftovers. Thanks for sharing Kittencal. This was the most impressive recipe I have made in awhile.

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This came out great! I did make a couple changes- I added a little bit of cumin to the eggplant layer (but I put cumin in nearly everything haha), and I changed the cheese sauce into a parve white sauce (made of flour, margarine, plain soy milk and an egg whisked in). All in all, excellent, thank you!

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This was excellent. I ate this for dinner Saturday and reheated the left overs for lunch today. What I really liked about this recipe is its flexibility. I added some mushrooms and red pepper and used a combination of beef and lamb. I did add cinnamon to mine. Thanks for the recipe!

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This was great. However, "large" eggplant must mean different things to different people. I picked 2 of the biggest ones (total 4 pounds) and a 9X9 pan was way too small... next time I will use about 2.5 pounds. This time I used a 2.5 qt deep casserole dish and doubled the cheese sauce. It is WAY easier to grill the eggplant. I started off in the oven since I had just pulled out the pita but quickly abandoned that and moved to the BBQ, where the slices got brown and dry without sticking and it was much easier to watch and turn!!!!

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This will forever be a family favourite!! Thank you madam, you are a fantastic influence.

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We loved this! None of us had ever had Moussaka before so we had nothing to compare it to but it turned out perfectly. I did not peel the eggplant and it was just fine and very tasty. Next time I will line my baking sheet with foil before I use the broiler, I wasn't thinking and the broiler baked the olive oil onto my good non-stick pan. But the dish turned out perfectly, the cheese sauce topping baked up so nicely it was just fantastic, thanks for yet another great recipe!!

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First, I must say right up front that my cooking ability is nothing to write home about. However, I was trying to find something different to fix for Thanksgiving dinner (we're a family of vegetarians). I found this recipe and read all of the reviews (yes, all 100 ), so, I thought I would give it a shot. I used Morning Star Farm crumblers instead of ground beef, doubled the recipe, added a bit of cinnamon between the eggplant layers, and 'sweated' the eggplant slices (as suggested by most reviewers). The preparation took much longer than described. However, it was totally worth every second!! I coupled the Moussaka with Kittencalskitchen's greek salad as well. That was the first time I had every made my own salad dressing. Well, I received so many compliments during dinner, after dinner, and even during the Dallas Cowboys vs Detroit Lions football game!! Thank you so much, Kittencalskitchen, for posting such a mouth-watering recipe!

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My first attempt at Moussaka, this was fantastic, froze the leftovers.
I can't wait for the second go-round!
Made a greek salad with your feta dressing,
such a great meal, Thanks!

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Don't skip the cinnamon, it makes it!

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Oh my goodness. I wasn't sure what to expect ith this dish, but I was very happy with it. My kids weren't sure either but I was wanting something different tonight. I was so happy that we all loved it. The parmesan cheese sauce is amazing. The kids couldn't taste the eggplant so they liked it alot too. Thank you Kittencal for sharing with us.

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I went with this recipe because it was the easiest one I found and it seemed like the authentic Greek moussakas that I've had before.. I let the eggplant sweat - which was a good choice, and went all out on the garlic... Unfortunately nowadays I'm a vegetarian so I had to settle for Morningstar Farms fake ground meat..ish stuff... and OMG, this turned out AMAZING. I seriously only signed up to this site just to post this review. My boyfriend, a meat-eater, absolutely loved it as well.. So for any of you veggie people that were wondering if you can pull this recipe off.. Yes, you most definitely can! Thanks for a delicious meal Kittencal!

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This recipe is perfect. You dont need to change a single thing. I do make one small change but its not because the recipe calls for it - it's simply because I cant make anything without taking the opportunity to hide veggies in it. I added a defrosted bag of diced frozen veggies (peas, corn, carrot) - not traditional but still utterly delicious.

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Loved, loved, loved it! My family couldn't stop saying how excellent it was. Followed the recipe exactly! Thank you for an awesome moussaka!

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My 1st go at making a Moussaka, surprised how easy it was to make, the whole family loved it, for those in the UK, i used semi skimmed milk which i assumed was the same as half and half, Thanks

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There was something terribly wrong with the cheese sauce recipe. I followed the directions perfectly and the sauce turned out to be a mess. I make white sauces all the time and they turn out perfect but this turned out to be a gooey, sticky mess. The ractio is usually 2 Tbs flour to 1 Tbs butter. I placed 3 Tbs butter to the pot as directed then added 2 Tbs flour and then I added the 1 cup half and half. I heated the mixture and all I got was a gooey sticky mess and the butter separated out. I had to add enough flour to take up the extra butter and more milk to make the sauce smooth. Then I added the egg and cheese. What a mess. I think her ratio of butter to flour is all wrong.

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This is the first time we've ever made moussaka. And we liked this so well, we'll definitely make this again. In fact, I'm having seconds while I write this. It was one of the easiest moussaka recipes we found and it went together like a breeze, especially with one doing the saute and the other on broiler duty. We had fresh, very sweet eggplant from the local farm stand and Reggiano Parmesan to use. We left out the cinnamon and used skim milk and a bit extra butter in the sauce. I think that our medium eggplants were a little larger than what was intended, there was no way this would have fit in a 9X9. Thanks, Kittencal, for another great recipe.

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