Mousaka casserol layered with a twist!

Name: Mousaka casserol layered with a twist!
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 to 6
Cuisine: Greek
Ingredients: 1/2lb ground beef; 1 small eggplant; 4 small sized yukon gold potatoes; 1/2 medium diced onion by hand; 2 tablespoons fresh cut parsley tops,flat leaf type; 1 garlic clove sliced thin put in tablespoon of olive oil in a eggcup(i use this cause its handy); 1/8 teaspoon powdered nutmeg; 6 ounces pizza sauce,half a jar; 9 inch baking dish,very lightly buttered; 1 1/2 cups of bechamel sauce

By Nora M
@Geri24

What I like about this dish potatoes and eggplant are thin. Eggplant is not bitter. This is a fast dish to prep, you will need a food processor and salad shooter, Feeds 4 to 6. Family and friends enjoyed it Between the four of us it was finished.Two Bachelor friend,myself and husband.

Rating:

★★★★☆ 1 vote4

Comments:

8 Comments

Serves:

4 to 6

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

Add to Grocery List

1/2lb

ground beef
1

small eggplant
4

small sized yukon gold potatoes
1/2

medium diced onion by hand
2

tablespoons fresh cut parsley tops,flat leaf type
1

garlic clove sliced thin put in tablespoon of olive oil in a eggcup(i use this cause its handy)
1/8

teaspoon powdered nutmeg
6

ounces pizza sauce,half a jar
9

inch baking dish,very lightly buttered
1 1/2

cups of bechamel sauce

How to Make Mousaka casserol layered with a twist!

Step-by-Step

In a non stick fry pan pre heat to medium and put in olive oil and garlic from the cup stir for less than 15 seconds so it does not burn but is light brown.
Add ground beef and diced onions together brown and drain grease, set aside.
Put ground beef mixture into pan again with 1/2 jar of pizza sauce, stir 5 mins. at lower heat so pizza sauce won't burn then put in a bowl, add parsley in and set aside.
Now make your béchamel sauce I used 1 1/2 cups from one of the many on just a pinch.
Using a small food processor with a salad shooter, peel and slice potatoes,layer in a very lightly buttered casserole dish.
Pour béchamel sauce on potatoes.
Now put quartered raw eggplant top and bottoms removed into salad shooter, layer on top.
Put ground beef mixture to cover all of raw eggplant.
Use grater attachment on processor to grate 4 oz of mozzarella - low moisture part skim, comes in block form.
Sprinkle on top cover, tightly cover with heavy foil.
Bake at 375 for 50 minutes total, uncover last 5 to 7 minutes.
Serve warm or at room temperature.