This is a lighter version of moussaka, the famous Greek dish! What makes the difference in this traditional moussaka recipe is the barbecued - not fried - vegetables, including aubergine, potatoes and courgette.
If it's not barbecuing season, you can also roast the veggies in a single layer on baking trays lined with parchment. Roast in a hot oven till just tender.
Dear Braycorp, After some minutes of simmering the mixture of flour, butter, milk and nutmeg should be thick like custard. This white sauce, used as topping, is called bechamel. - 29 Oct 2007 (Review from Allrecipes US | Canada)
I use ground turkey, and added mushrooms while cooking the onions. Delicious! - 21 Sep 2007 (Review from Allrecipes US | Canada)
This was delicious! I made three changes, which I don't normally do, but wanted to make this recipe easier. First, I roasted the vegetables in the oven. Caoted with cooking spray...easy. I added french onion soup mix to the beef because I wasn't in the mood to chop onions. Lastly, since we were hungry and I had two hungry babies, I skipped out on the bechamel all together. Just sprinkled feta cheese. I'm sure the sauce would have made the recipe, but I decided that it would be healthier for now anyways! I was pleased to find this recipe on an ingredient search. Ive wanted to try the moussaka at our local family restaurant for quite sometime-now I HAVE to try it! - 02 Sep 2008 (Review from Allrecipes US | Canada)