Two layers Moussaka with eggplants,potatoes and mozzarella
Updated: Apr 15, 2020
#moussaka# mozzarella#greek dish#mediteranian recipes#sour creamdish#healthy recipes#



Ingredients you need:
-2 lbs of russet potatoes
-1large red onion
- olive oil
- 2lbs of ground beef meat 80% lean and 20%fat
- 2 large eggplants
- salt and pepper
- 2 tsp of cinnamon
- tomatoes paste
-1clove of garlic
-1tsp of ground bay leaves
-beef broth
Béchamel sauce ingredients:
- Half and Half
-2 tbsp of butter unsalted
-2 slices of mozzarella
-1tbsp of nutmeg
-Whole purpose flour
Preheat the oven to 350F
Partially peel the eggplants and slice . In a frying pan heat the olive oil and place the eggplant slices in, till they turn golden. Slice or cube the potatoes ,boil for 15 min . Mash them add salt , butter , half and half till you have a creamy mashed potatoes .Brush a glass pan with olive oil and add the mashed potatoes spread it as a layer.
In a cooking pan add olive oil , chopped onion , minced garlic and ground beef let it cook for a few min at low heat then add salt ,pepper , cook for 10 minutes and add the tomatoes paste,beef meat, broth,grounded bay leaves and cinnamon.Let it simmer for 5 minutes add the meat on top of the mashed potatoes then add the eggplant slices as top layer.
How to make the Béchamel:
Melt about 4 tbsp of butter, then, slowly add flour, stirring well, until the mixture becomes creamy.Gradually add the half and half, slowly, mixing well with a wooden spoon, then as the mixture becomes more liquid, whisk well with a balloon whisk and add the nutmeg.Season with salt & pepper and mozzarella.Pour the Béchamel over the eggplant and place in the oven for about 30 minutes, or until Bechamel sauce is golden brown on top
Serving suggestion:
Sour cream and sprinkle chopped parsley