Gluten-Free Traditional Moussaka
Indulge in the rich, comforting flavors of this Gluten-Free Traditional Moussaka, a classic Mediterranean casserole reimagined for gluten-free diets without sacrificing its authentic essence. This recipe features layers of golden, pan-fried eggplant, a savory meat sauce infused with aromatic cinnamon and nutmeg, and a creamy gluten-free béchamel topping made with Parmesan cheese and egg yolks. Perfect for a hearty family meal or dinner party, this moussaka is baked to golden perfection, delivering a satisfying blend of textures and flavors in every bite. With just 90 minutes of preparation and cook time, this gluten-free dish is a celebration of tradition tailored to modern dietary needs.
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Recipe Information
Ingredients
- 3 large Eggplant
- 6 tablespoons Olive oil
- 1 pound Ground beef or lamb
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 14 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Gluten-free all-purpose flour
- 4 tablespoons Unsalted butter
- 2 cups Whole milk
- 0.5 cups Grated Parmesan cheese
- 2 large Egg yolks
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them lightly with salt and set aside for 20 minutes to draw out moisture. Rinse and pat them dry with paper towels.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown on each side, adding more olive oil as needed. Set aside on a plate lined with paper towels to absorb excess oil.
In the same skillet, add the ground beef or lamb and cook over medium-high heat until browned, breaking it up with a spoon. Drain any excess fat if necessary.
Add the diced onion and garlic to the meat and cook until the onion is translucent, about 3-4 minutes.
Stir in the crushed tomatoes, tomato paste, cinnamon, nutmeg, 1 teaspoon of salt, and black pepper. Reduce heat and simmer for 15-20 minutes, stirring occasionally. Set aside.
To make the gluten-free béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the gluten-free flour and cook for 2 minutes, stirring constantly to make a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
Remove from heat and stir in the grated Parmesan cheese, a pinch of nutmeg, and 1 teaspoon of salt. Let the sauce cool slightly, then whisk in the egg yolks until fully incorporated.
To assemble, layer half of the fried eggplant slices in the bottom of a greased 9x13-inch baking dish. Spread the meat sauce evenly on top. Add the remaining eggplant slices as the next layer.
Pour the béchamel sauce over the top, spreading it evenly. Use a spatula to smooth the surface.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Allow the moussaka to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 8760 mg | 381% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 69.8 g | 249% | |
| Total Sugars | 119.5 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1542 mg | 119% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 8399 mg | 179% | |
*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.
