Greek Moussaka Stacks topped with Yogurt Bechamel

Print the recipe here: https://www.dimitrasdishes.com/moussaka-stacks-individual-greek-moussaka-layers/

Ingredients
For the Meat Sauce:
1 pound (500g) ground beef
1 onion, finely chopped
3-4 garlic cloves, grated
15 ounces canned crushed tomatoes
1 teaspoon salt or to taste
freshly cracked black pepper
1/4 teaspoon of ground cinnamon or to taste
1 teaspoon dried crushed oregano
2 tablespoons finely chopped parsley
For the Yogurt Bechamel Sauce:
2 cups Greek yogurt
1/2 cup heavy cream
2 egg yolks
1 cup shredded Parmesan or Kefalotiri plus more for topping
freshly cracked black pepper to taste
a pinch of grated nutmeg
The Vegetables & Seasoning:
2-3 eggplants
4-5 Russet or Gold potatoes
salt to taste
freshly cracked black pepper to taste
olive oil
Instructions
Preheat oven to 425 F, 220 C.

peel the potatoes and slice them into 1-inch thick rounds. Place on a baking tray and drizzle with olive oil. Season both sides with salt and black pepper. Roast on the center rack for about 30 minutes or until fork tender. Set aside to cool.

Slice the eggplants into about 1 and 1/2-inches thick rounds. Place them on baking trays. brush both sides with olive oil and season with salt and pepper. Roast in the oven for about 25 minutes or until fork tender. Set aside.

Make the meat Sauce: In a skillet, cook the onions in olive oil over medium-heat for 10 minutes or until soft and golden. Add the garlic and warm through until fragrant. Add the ground beef and cook it until no longer pink. Season with salt, pepper, cinnamon, red pepper flakes, add the tomatoes and a cup of water. Cook over medium-high heat until the sauce thickens. 15-20 minutes. Taste and adjust the seasoning if needed. Remove from heat and add the parsley.

Make the Bechamel Sauce: In a large mixing bowl, add all of the Bechamel ingredients and whisk together.

Make the Stacks: Begin with a layer of potatoes, top with shredded parmesan, an eggplant slice, a tablespoon of meat sauce, and then top with another eggplant slice. Dollop some Bechamel on top and sprinkle with Parmesan cheese.

Reduce the oven's temperature to: 350 F, 180 C.

Bake the stacks for 25-30 minutes.

Kali Orexi!


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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