Comments on: Moussaka (Greek Eggplant Casserole)

By: Anne

Anne — Wed, 20 Mar 2013 15:55:37 +0000

What can I say but lamb, lamb, lamb. Moussaka is made with ground or chopped lamb! It’s completely different!

By: Lori

Lori — Tue, 23 Oct 2012 16:23:37 +0000

Great recipe. I live in northern Canada, so I used wild game. It was d-e-licious.

By: Justine

Justine — Sat, 29 Sep 2012 22:14:58 +0000

Thank you so much for sharing this recipe. My house smelled wonderful while this was in the oven. It was totally worth the work. Everyone loved it!

By: Andreea

Andreea — Tue, 04 Sep 2012 02:29:49 +0000

looks delicious! I’ve never made it with eggplant since the Romanian moussaka is made with potatoes and also growing up I was not a fan of eggplant. I still don’t use it much in cooking, besides hiding it in vegetable stew, but I was debating giving the poor eggplant another chance and trying to reproduce the delicious eggplant caponata from the Purple Pig. Maybe I’ll slowly cook my way up to an eggplant moussaka :-)

By: Greedy Traveller

Greedy Traveller — Tue, 28 Aug 2012 15:15:46 +0000

This recipe looks great – I love Moussaka and am always on the look out for authentic recipes. I spent many childhood holidays in Nisakki on on the North East coast of Cofu and have returned many times since; your description of the vegetable gardens there take me right back.

Very interesting to see you put the breadcrumbs and egg white into the meat sauce – I think this is where I’ve been going wrong as I always end with a finished dish that is too watery.

Thanks again for your post.

By: erinn johnson

erinn johnson — Mon, 27 Aug 2012 19:55:17 +0000

What a perfect way to use up the garden eggplant. I used to make this all the time put retired my recipe. I will have to give this a try with the next batch of eggplant.

By: Deb

Deb — Sun, 26 Aug 2012 18:01:50 +0000

We are a house full of eggplant lovers! I don’t know why I haven’t tried making moussaka but I certainly will remedy that oversight soon, as your recipe is tempting! It would be a great make ahead and bake off in the evening dinner.

By: Steve

Steve — Sun, 26 Aug 2012 13:46:27 +0000

Try it with fresh ground lamb (or leftover roast leg of lamb) instead of beef for a more traditional taste.

By: Sophia

Sophia — Sun, 26 Aug 2012 03:14:18 +0000

Hello there! Greetings from Athens, Greece!!! I ll try your version. Kalo vradi!!!!

By: lynn @ the actor's diet

lynn @ the actor's diet — Sat, 25 Aug 2012 21:37:44 +0000

one of the first things i ever learned to make – but the vegetarian version from Moosewood Cookbooks