Gluten-Free Traditional Greek Moussaka
Indulge in the rich flavors of Greece with this comforting Gluten-Free Traditional Greek Moussaka. This recipe captures the essence of a classic dish, layered with tender roasted eggplant slices, a spiced meat sauce made with ground beef or lamb, and a luscious gluten-free béchamel topping. Highlights include warm Mediterranean spices like cinnamon, nutmeg, and oregano, and a crisp golden crust of gluten-free breadcrumbs. Perfect for family gatherings or a cozy dinner, this flavorful casserole is baked to bubbly perfection and pairs wonderfully with a fresh side salad. Ready in just under two hours, it’s a satisfying, gluten-free twist on a beloved Greek classic.
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Recipe Information
Ingredients
- 3 large Eggplants
- 5 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 1 Cinnamon stick
- 1 teaspoon Dried oregano
- 0.5 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Butter (gluten-free)
- 4 tablespoons Gluten-free all-purpose flour
- 2 cups Milk (whole or 2%)
- 0.5 cups Parmesan cheese (grated)
- 2 Egg yolks
- 0.5 cups Gluten-free breadcrumbs
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm (1/2 inch) thick rounds. Place them on a baking sheet, brush both sides with 3 tablespoons of olive oil, and lightly sprinkle with salt. Roast in the oven for 20 minutes, flipping halfway through, until softened and slightly browned. Set aside.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the ground beef or lamb to the pan and cook until browned, breaking up the meat with a wooden spoon.
Stir in the tomato paste, crushed tomatoes, cinnamon stick, dried oregano, nutmeg, salt, and pepper. Reduce the heat to low and let the sauce simmer for 20 minutes, allowing the flavors to meld. Remove the cinnamon stick before assembling the moussaka.
While the meat sauce simmers, prepare the gluten-free béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the gluten-free all-purpose flour and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the milk, whisking constantly, to prevent lumps from forming. Bring the mixture to a gentle simmer and cook until it thickens, about 5 minutes.
Remove the béchamel from heat and stir in the grated Parmesan cheese. Once slightly cooled (but still warm), whisk in the egg yolks. Set aside.
Reduce the oven temperature to 180°C (350°F).
Assemble the moussaka: In a 9x13-inch baking dish, layer half of the roasted eggplants on the bottom. Spread half of the meat sauce on top. Add the remaining eggplants in a single layer, followed by the rest of the meat sauce.
Pour the gluten-free béchamel sauce evenly over the top layer. Sprinkle the gluten-free breadcrumbs over the béchamel for a crisp golden topping.
Bake the moussaka in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.
Let the moussaka cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.7 g | 357% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 5736 mg | 249% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 91.7 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 2449 mg | 188% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6972 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
