Gluten-Free Moussaka

Indulge in the rich, comforting flavors of Gluten-Free Moussaka, a Mediterranean classic reimagined for those with dietary restrictions. This layered casserole features roasted eggplants, a spiced meat sauce infused with cinnamon, red wine, and allspice, and a creamy, nutmeg-kissed gluten-free béchamel topping. Perfectly balanced and naturally gluten-free, this dish is baked to golden perfection and ideal for family dinners or special occasions. With its tender layers, aromatic spices, and velvety texture, this gluten-free moussaka is a hearty and satisfying culinary triumph that doesn’t compromise on flavor or tradition. Whether you're avoiding gluten or simply seeking a flavorful twist on a classic, this recipe is sure to impress.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 medium Eggplants
• 80 ml Olive oil
• 1 large, diced Onion
• 3 minced Garlic cloves
• 500 g Ground beef or lamb
• 400 g Canned chopped tomatoes
• 2 tbsp Tomato paste
• 125 ml Red wine
• 1 tsp Ground cinnamon
• 0.5 tsp Ground allspice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 Bay leaf
• 60 g Gluten-free all-purpose flour
• 750 ml Milk
• 60 g Butter
• 0.5 tsp Nutmeg
• 2 beaten Egg yolks
• 60 g Grated Parmesan cheese

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Slice the eggplants lengthwise into 1 cm thick slices. Salt them lightly and set aside for 15 minutes to draw out the moisture. Pat dry with a paper towel.

Step 3

Brush the eggplants with half of the olive oil and place them on a baking sheet. Roast in the preheated oven for 15-20 minutes or until golden and tender. Set aside.

Step 4

In a large skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until soft and translucent.

Step 5

Add the ground beef or lamb to the skillet. Cook, stirring frequently, until browned, breaking it apart with a wooden spoon.

Step 6

Stir in the chopped tomatoes, tomato paste, red wine, cinnamon, allspice, salt, pepper, and the bay leaf. Reduce the heat and let it simmer uncovered for about 30 minutes until the sauce has thickened. Discard the bay leaf.

Step 7

For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the gluten-free flour and cook for about 1-2 minutes.

Step 8

Gradually add the milk, whisking constantly to avoid lumps. Continue cooking, stirring constantly, until the sauce thickens, about 5-7 minutes.

Step 9

Remove the sauce from heat, add the nutmeg and season with salt and pepper to taste. Let it cool slightly and then whisk in the egg yolks and half of the Parmesan cheese.

Step 10

To assemble the moussaka, layer half of the eggplants in a large baking dish. Spread the meat sauce over the eggplants, then layer the rest of the eggplants on top.

Step 11

Pour the béchamel sauce over the top layer of eggplants and sprinkle with the remaining Parmesan cheese.

Step 12

Bake in the preheated oven for about 45 minutes until the top is golden and the moussaka is heated through.

Step 13

Allow to cool for about 10 minutes before serving. Enjoy your gluten-free moussaka!

Nutrition Facts

Serving size	3243.3 grams (3243.3g)

Amount per serving	% Daily Value*
Calories	3904

Total Fat 272.80g	350%
Saturated Fat 104.80g	524%
Polyunsaturated Fat 9.20g
Cholesterol 1040mg	347%
Sodium 4945mg	215%
Total Carbohydrate 199.20g	72%
Dietary Fiber 40.10g	143%
Total Sugars 91.10g
Protein 159.70g	319%

Vitamin D 387IU	1933%
Calcium 2071mg	159%
Iron 23mg	126%
Potassium 6246mg	133%

*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.

Source of Calories

Fat: 63.1%

Protein: 16.4%

Carbs: 20.5%