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Time consuming but worth it! Made the recipe as is but I guess I should have used PAM to cut out on the fats. But then again, I used olive oil which is no cholesterol. It's not too saucy and the taste is just superb! I asked DH why he likes this, he said he doesn't know, just is. Probably coz the eggplants have been fried? No, it's not just that, the meat itself is delicious too! And the eggplants didn't come out too oily once baked. Fantastic recipe, Sue! Thanks! Made for WZT4.
I have tried to like eggplant, really I have, I don't know what it is about it but no matter what kind of yummy stuff I try to smother it with, I just don't like it. My husband liked it though
This is EXCELLENT! This was my first time making Moussaka and it was time consuming but ended up being well worth it! I used 2 thin chinese eggplants which weren't quite enough but it worked out anyways. I spray oiled the eggplant slices and baked them at 400F for 20 minutes. In the meat sauce I used: a white onion, 1lb lean ground beef a 14.5oz can of diced tomatoes, vermouth and Splenda. In the cream sauce I used: whole wheat flour, 1 percent milk, nutmeg and parmesan. This still was rich and flavorful. My husband said it tasted like the Holidays. Made for the Potluck tag game.