Golden-Topped Gluten-Free Moussaka
Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.
Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!
However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.
Just for the record, I have found no other recipe with eggplant that my husband is willing to eat. He’ll go hungry before eating eggplant. …Or, he’ll go get takeout.
Either way, he won’t eat it …unless it’s in Moussaka!
This moussaka generally follows a Greek version of the dish that may have originally been made with lamb, beef or even pork, in which the meat was layered with eggplant, tomatoes and potatoes and then was topped with a white sauce. I most often use beef when I make it.
The only change that was needed to convert this recipe to be gluten-free was for the thickener in the sauce. And, I’ve already done that for you!
If you haven’t made your own white sauce (also called béchamel sauce) before, I explain how to do that when I fix my very simple & easy, Creamed Tuna Recipe.
- 1-1/2 Pounds Beef or Lamb Stew Meat
- 1 Large Onion, cut in wedges
- 2 Cloves Garlic, minced
- 1 Tablespoon Olive Oil
- 1 Bay Leaf
- 1 Cup Tomatoes, Chopped, or more
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Medium Eggplant, peeled, sliced
- ½ Pound Mushrooms, sliced
- 3 Medium Potatoes, peeled, sliced, parboiled
- 2 Tablespoons Butter
- 2 Tablespoons Sweet Rice Flour or Arrowroot Starch
- 1 Cup Milk
- 2 Ounces Parmesan Cheese, grated
Meanwhile, brown the meat, onions and garlic in the oil.
Add bay leaf, tomatoes, salt and pepper. Simmer for a few minutes while preparing the sauce.
In small saucepan over medium heat, melt the butter. Stir in rice flour or arrowroot starch until well-combined. Add milk all at once, stirring constantly until thickened and bubbling. Remove from heat; stir in cheese.
In a 2-1/2 quart casserole or Dutch oven, layer half of the meat mixture, then half of the eggplant, half of the mushrooms and half of the drained potatoes. Repeat layers. Spread the sauce over it all.
Bake for one hour at 350° F., until heated through and bubbling, and top has browned nicely. Remove from oven and cover; allow to cool for 10 minutes before serving.
Makes 4-6 servings.
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