“Aromatic Gluten-Free Greek Moussaka with Creamy Eggplant & Beef Layers”

Allergens

Gluten, Dairy

Ingredients

• 4 large eggplants, sliced into 1/2
• inch thick rounds
• 1 lb ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 cup milk
• 1/2 cup gluten
• free breadcrumbs
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil for frying

Instructions

1. Preheat oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Fry eggplant slices until golden brown on both sides, then set aside.
2. In the same skillet, cook ground beef, onion, and garlic until browned. Drain excess fat, if necessary.
3. Add tomato sauce, tomato paste, oregano, salt, and pepper to the beef mixture. Simmer for 5 minutes, then remove from heat.
4. In a separate bowl, combine milk, breadcrumbs, eggs, and half of the Parmesan cheese. Season with salt and pepper.
5. Assemble the Moussaka by placing a layer of eggplant slices in a greased 9x13 inch baking dish. Spread half of the beef mixture over the eggplant layer. Top with another layer of eggplant slices, followed by the remaining beef mixture. Finally, pour the breadcrumb mixture evenly over the top.
6. Sprinkle the remaining Parmesan cheese on top and bake for 35 40 minutes, or until golden brown and heated through.
7. Allow to cool slightly before serving.

Chef’s Insight

To achieve the perfect texture, ensure that the eggplant slices are cooked until soft and golden brown before assembling the dish.

Notes

This recipe is gluten-free and can be easily adapted to be dairy-free.