Moussaka (Greek Eggplant Lasagna)

SOOO good! I'd use less oil for the bolognese in the future, and make th3 eggplant cuts thicker, but the flavor is perfect!!

This was absolutely amazing! I forgot to take ingredient/prep picture. L was in charge of making the Bechemel sauce with some assistance. So proud of him. We had a bag of frozen grilled eggplant, and it was absolutely perfect to shortcut to prepping an eggplant fresh. Probably shaved off 40 minutes or so. Traditional ground lamb was used- & apparently we had "just enough " of all of the other ingredients, milk, parmesan cheese, tomato paste, panko, broth! It was meant to be! This Moussakka recipe will be made again and again. A perfect comfort Sunday meal- a lower carb version of a lasagna. 😋😋😋

Look into adding potatoes. Bake in 9" x 13" baking dish.

Only used 500g lamb mince and worked well. Just used a knorr stock pot in the meat sauce with no extra liquid. I didn't add the panko, just a little parmesan on top. It was delicious.

Made it with lamb mine instead of beef and it tastes great!

This is such a good recipe that is well worth the effort. I have tried it with lamb and with beef, and I think the lamb adds so much more to the flavor profile. I think next time I'll broil it for the last few minutes to get a darker crust on top.

Used thin eggplants so sliced across and sauteed them in oil in pan with oil. Used 200g less than recipe. Added little more grana padano cheese and just salt in sauce.

Great recipe. Took more like 1hr 40mins, and there is a little bit to juggle (cooking the eggplant while finishing the bechamel) but worth the effort. Used oat milk for bechamel and turned out fine. Also used 1kg of lamb mince cos didn't know what to do with excess 300g, so was very filling. Made a Hellenic grain salad on the side but was thinking it would be nice with toasted bread to soak up the tomato sauce.

Needed more cinnamon

Took a bit of time but all the components were simple to make. A really delicious meal!

Yum! Made DF, used oil, soy.milk, miso paste and nutritional yeast

Did half eggplant and half zucchini

I have made this about 30 times it is the most flavourful recipe. Instead of red wine I use a bit of red wine vinegar and only half the stock as it can be quite runny. The tip is to lest it rest for 30 mins before cutting into it to get nice firm stacks

Used sweet potato instead of aubergine, right there was going to be too much sauce but apart from a couple of table spoons it was the right amount

Added a layer of sliced potatoes to first layer of mince. Browned the potatoes and aubergine slices with a little olive oil on bbq used a large rectangular Pyrex wold increase beauchamel to 900 ml next time and do half Parmesan and half halloumi

Made low dairy with almond milk