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

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