Moussaka Recipe

I love Moussaka. It is so delicious with all of the intense flavors and is good comfort food also, served up in a casserole dish.  Luckily it was not hard at all to make this dish gluten free. You’ll need the following ingredients:

1 lb ground meat or lamb

1 can tomato sauce

2 large eggplants

salt & pepper to taste

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp garlic powder

1/8 tsp cayenne pepper

2 cloves minced garlic

1/2 large onion finely chopped

1/4 cup golden raisins or currants

1 cup red wine

For bechamel sauce:

1/2 cup gluten free all purpose flour (or other gluten free flour)

2 1/2 cups milk

1/2 cup goat cheese or cream cheese (I used cream cheese since I ran out of goat cheese)

3 egg yolks

lemon zest from one lemon

6 T butter

1 cup romano or parmesan cheese

Season & brown ground meat with the cinnamon, garlic, ginger, pepper, cayenne pepper.

Drain cooked meat and set aside. Saute onion and minced garlic with golden raisins. Add meat back in to pan and add red wine and tomato sauce. Simmer until sauce cooks down.

Slice eggplant into uniform pieces and brown with salt & pepper and olive oil.


Spray casserole dish with non-stick spray and start to layer and alternate the eggplant and ground meat mixture (Just like a lasagna).


Now this looks good to me just the way it is. The less fancy part of me would even be happy putting grated cheddar cheese on top and call it a day. But, I doubt that’s very Greek, so we’ll do the bechamel sauce on top.

Melt the butter in a medium saucepan over medium heat. Add the gluten free flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and cook until thickened. Season with salt, pepper, and nutmeg.


Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese (or cream cheese), and lemon zest and whisk into the bechamel sauce until smooth. Pour bechamel sauce over ground meat mixture and smooth out with spatula.


Sprinkle romano or parmesan cheese over the top. I baked for 30 minutes at 350 degrees and then I turned up the heat to 400 degrees and cooked for 15 more minutes. Watch your casserole since the bechamel seems to brown pretty quickly. Delicious!



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