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Quick Moussaka

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Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Source: Everyday Food, March/April 2003
Total Time Prep Servings

Ingredients

Directions

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  • Love_Z
    9 SEP, 2016
    I don't mind that this dish isn't authentic since I've never had "real" moussaka to begin with. I will say that it is simple to make (though it takes time). My kids LOVED the eggplant right out of the oven, which is unheard of because they typically don't like vegetables. It was a very yummy dish and my husband ate about 6 servings of it. So, overall, we give it two enthusiastic thumbs up.
    Reply
  • Selini
    11 FEB, 2014
    Well Martha, you can hardly call this dish "Mousaka" can you?? First .. what business does ricotta cheese have in a Greek dish especially this one … and you use it in lieu of the "White Creme Sauce" (Crema) which is a basic must in this classic Greek dish. And, Martha, where are the potato slices which are also part and parcel of the Classic Mousaka ??? Good god, you've stripped everything Greek from it…but still managed to get an Italian ingredient in where it does not belong!!!!!!!!!!!!!
    Reply
    • MS11557356
      24 NOV, 2015
      I made this recipe a few years back and it was great.... Was it "authentic" traditional Mousaka? NO (she did label it "quick" mousaka)...But if you use PREMIUM versions of the ingredients listed here it will be incredible.... I myself am not going to make a flour "rue" so this is the closest to authentic mousaka I'm going to ever make....It is also better than anything we are ever going to get in even a Greek restaurant in amerika...(most of them are horrible...)...
    • MS11557356
      24 NOV, 2015
      I made this recipe a few years back and it was great.... Was it "authentic" traditional Mousaka? NO (she did label it "quick" mousaka)...But if you use PREMIUM versions of the ingredients listed here it will be incredible.... I myself am not going to make a flour "rue" so this is the closest to authentic mousaka I'm going to ever make....It is also better than anything we are ever going to get in even a Greek restaurant in amerika...(most of them are horrible...)...
  • judithlind
    3 SEP, 2012
    My husband loves this dish, and so do I. I used turkey sausage and drained some of the fat. I also added fresh Greek oregano and basil to the tomato mixture. I'll make this again while I still have eggplants growing in the garden. Delish!
    Reply
  • pamela joy
    23 AUG, 2012
    Also, double the amount of the topping...
    Reply
  • pamela joy
    23 AUG, 2012
    Ok, first of all you can accomplish this dish in a 13x9 which is a 3 at dish. Second you can reduce at by using non-fat ricotta and feta. I also used potatoes instead of meat and subbed allspice instead of cinnamon and just used a pich of cinnamon. It was amazing and plenty with a 2 pound eggplant. Enjoy!
    Reply
  • pamela joy
    15 AUG, 2012
    I too plan to cut WAY back on the fat AND meat by eliminating it altogether and adding in potatoes. Also you absolutely HAVE to add nutmeg to the sauce. It's tradition and makes the dish soooo moussaka. I have several eggplant freshly picked from my garden that I plan to use. Can't wait!
    Reply
  • PaulaNC
    5 JUL, 2012
    Totally agreed with bburd. Just use your head here and cut down on the fat content of the beef, ricotta, feta, and substitute the squash/zucchini as mentioned before and you'll cut bunches of fat. Do you really need to be told? If you want to learn to cook, you do need to think!
    Reply
  • bburd
    18 FEB, 2012
    Delicious!! I slimmed it down by using reduced fat cheeses, very lean meat... and most of all cutting down the serving size! It served 6, with no side dish. It would definitely serve 8 if served with a side salad or other veggie. I will definitely be making this again. You can see my review of the recipe, (with photos!) @ http://www.people-food.net/2012/02/moussaka.html
    Reply
  • cheyenna73
    22 OCT, 2011
    this is delicious I slimmed it down using turkey sausage and drained the fat. I also subbed skim ricotta cheese and reduced fat fetta cheese. I like the suggestion of cutting the servings in half and adding a cold salad on the side. This was amazing and I will make again!
    Reply
  • josalvin
    9 SEP, 2011
    I like the idea of using ricotta and feta instead of the white sauce. My suggestion for lightening it up is to use the dish to serve 8 instead of 4! That cuts everything in half. Add a green salad and some steamed or sauteed veggies and you have a filling meal. Moussaka is VERY filling anyway. End the meal with fresh fruit.
    Reply

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