Best 2 Moussaka Stack 21 Day Wonder Diet Day Recipes

Moussaka Stack is a delicious and satisfying dish that is perfect for a quick and easy weeknight meal. It is made with layers of eggplant, ground beef, and a creamy béchamel sauce. The eggplant is roasted until tender and then layered with the ground beef and sauce. The dish is then baked until golden brown and bubbly. Moussaka Stack is a hearty and flavorful dish that is sure to please everyone at the table.

If you are looking for a vegetarian version of Moussaka Stack, you can substitute the ground beef with lentils or black beans. You can also add other vegetables to the stack, such as zucchini, mushrooms, or bell peppers.

Moussaka Stack is a versatile dish that can be customized to your liking. It is a great way to use up leftover eggplant or ground beef. You can also make it ahead of time and reheat it when you are ready to serve.

Here are some additional tips for making Moussaka Stack:

* Use a good quality eggplant. The eggplant should be firm and have a deep purple color.
* Roast the eggplant until it is tender. This will help to bring out the flavor of the eggplant.
* Use a lean ground beef. This will help to reduce the amount of fat in the dish.
* Make sure the béchamel sauce is thick and creamy. This will help to hold the stack together.
* Bake the Moussaka Stack until it is golden brown and bubbly. This will ensure that the dish is cooked through.

Check out the recipes below so you can choose the best recipe for yourself!

MOUSSAKA STACK (21 DAY WONDER DIET: DAY 16)

Moussaka Stack (21 Day Wonder Diet: Day 16) image

This is Day 16: Dinner on the 21 Day Wonder diet. This is my absolute favourite dish on this diet! Moussaka is one of my favourite dishes of all time, and I was thinking the "diet" version would be a major let-down...Not so! The flavours are all there, and it satisfied the craving I was having for some good Greek food! You can use baby spinach instead of rocket, if you want.

Provided by Sara 76

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1 small brown onion, chopped finely
1 garlic clove, crushed
1 tablespoon beef stock
170 g lean ground beef
2 small tomatoes, chopped coarsely
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup beef stock, extra
2 tablespoons flat leaf parsley, chopped coarsely
2 tablespoons fresh basil, chopped coarsely
1 medium eggplant
1 small red capsicum, quartered
1/4 cup skim-milk natural yogurt
2 teaspoons lemon rind, finely grated
1 tablespoon lemon juice
20 g baby rocket

Steps:

Cook onion, garlic and beef stock in a medium frying pan until onion softens. Add beef, tomato and spices; cook, stirring, until beef is browned. Add extra stock; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed. Remove from heat, stir in herbs.
Meanwhile, slice eggplant lengthways into 6 slices; discard the 2 outside pieces. Cook eggplant and capsicum on heated grill plate until browned and tender.
Combine yogurt, rind, and juice in a small jug.
Stack beef mixture, eggplant, capsicum and rocket on plates; drizzle with the yogurt mixture.

QUICK MOUSSAKA

Quick Moussaka image

Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h

Number Of Ingredients 15

Ingredients

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature

Steps:

Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.
Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your moussaka stack.

Cook the eggplant slices until they are tender but not mushy: You want them to hold their shape when you layer them in the stack.

Use a good quality tomato sauce: This is the base of your moussaka stack, so make sure it's flavorful and has a good consistency.

Season the meat mixture well: This is another important flavor component of the moussaka stack.

Be generous with the cheese: Cheese is what makes moussaka so delicious, so don't be shy about adding it.

Let the moussaka stack cool slightly before slicing and serving: This will help it hold its shape.

Conclusion:

Moussaka stack is a delicious and satisfying dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its layers of flavorful eggplant, meat, and cheese, moussaka stack is sure to be a hit with everyone who tries it.