Gluten-Free Traditional Moussaka

Savor the rich flavors of the Mediterranean with this **Gluten-Free Traditional Moussaka**, a hearty and satisfying dish that combines layers of golden fried eggplant, spiced ground beef or lamb, and a velvety gluten-free béchamel sauce. Perfect for those following a gluten-free diet, this recipe stays authentic with its warm notes of cinnamon and nutmeg while using gluten-free flour in the roux for a seamlessly creamy topping. Baked to golden perfection, this comforting casserole is ideal for family dinners or special occasions. Serve it with a crisp green salad or gluten-free bread for an unforgettable taste of Greece at your table.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the diced onion and garlic to the meat and cook until the onion is translucent, about 3-4 minutes.

Step 6

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.

Step 7

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.

Step 8

Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.

Step 9

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.

Step 10

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.

Step 11

Pour the béchamel sauce over the top, spreading it evenly. Use a spatula to smooth the surface.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.

Step 13

Allow the moussaka to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3589.5 grams (3589.5g)

Amount per serving	% Daily Value*
Calories	3677

Total Fat 264.70g	339%
Saturated Fat 98.40g	492%
Polyunsaturated Fat 9.90g
Cholesterol 954mg	318%
Sodium 8760mg	381%
Total Carbohydrate 213.30g	78%
Dietary Fiber 69.80g	249%
Total Sugars 119.50g
Protein 143.70g	287%

Vitamin D 251IU	1257%
Calcium 1542mg	119%
Iron 23mg	128%
Potassium 8399mg	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.

Source of Calories

Fat: 62.5%

Protein: 15.1%

Carbs: 22.4%