Gluten-Free Traditional Greek Moussaka

Savor the rich, layered flavors of this Gluten-Free Traditional Greek Moussaka, a comforting Mediterranean classic reinvented for gluten-free diets. This dish combines tender roasted eggplant slices with a deeply flavorful meat sauce, seasoned with warm spices like cinnamon and nutmeg, and topped with a creamy, velvety gluten-free béchamel sauce. Finished with a golden layer of gluten-free breadcrumbs, this moussaka delivers the perfect balance of hearty and luxurious. Ideal for family dinners or special occasions, this recipe is a must-try for those craving an authentic taste of Greece without the gluten.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

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.

Step 4

Add the ground beef or lamb to the pan and cook until browned, breaking up the meat with a wooden spoon.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Reduce the oven temperature to 180°C (350°F).

Step 10

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.

Step 11

Pour the gluten-free béchamel sauce evenly over the top layer. Sprinkle the gluten-free breadcrumbs over the béchamel for a crisp golden topping.

Step 12

Bake the moussaka in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.

Step 13

Let the moussaka cool for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3394.6g)

Amount per serving	% Daily Value*
Calories	4234.8

Total Fat 278.7g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1028.2mg	0%
Sodium 5736.5mg	0%
Total Carbohydrate 271.9g	0%
Dietary Fiber 57.6g	0%
Total Sugars 91.7g
Protein 182.2g	0%

Vitamin D 252.6IU	0%
Calcium 2448.7mg	0%
Iron 25.5mg	0%
Potassium 6972.5mg	0%

*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: 58.0%

Protein: 16.9%

Carbs: 25.1%