Name: Gluten-Free Lamb Moussaka
Prep time: 20 min
Cook time: 115 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants; 2 teaspoons olive oil; 1 pound ground lamb; 1 teaspoon garlic; 14 ounces canned tomatoes; 3 teaspoons parsley; 2 eggs; 10 ounces fl lowfat yogurt; 1.5 cups parmesan cheese

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Gluten-Free Lamb Moussaka Recipe — Recipes Zone

Method

15 steps · 45 min

01
Salt Eggplant Slices
Lay the eggplant slices in a single layer over paper towels. Lightly salt both sides and let them sit for 20–30 minutes to draw out excess moisture. Pat them dry before cooking.
02
Heat Skillet
Heat a skillet to medium-high heat.
03
Oil Eggplant
Brush a very thin layer of olive oil on each side of each eggplant slice.
04
Brown Eggplant
Add the eggplant slices to the hot skillet in a single layer and brown them on both sides until they're lightly caramelized. You'll need to do this in batches, setting aside the browned slices as you go, until all the eggplant is cooked.
05
Brown Lamb
Add the ground lamb to the same skillet and brown it for about 5 minutes, breaking it up with a spatula as it cooks. Season with salt and pepper.
06
Sauté Onion and Garlic
Stir in the onion slices and garlic, continuing to sauté for another 7–8 minutes, or until the onion has softened and turned translucent.
07
Simmer Lamb Sauce
Pour in the canned tomatoes and add the parsley. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
Let it cook for 15–20 minutes, stirring occasionally, until the sauce has thickened and everything is completely tender. Taste and adjust the seasoning with salt and pepper as you like.
08
Layer Eggplant
Arrange half of the browned eggplant slices in a single layer in an oven-proof 13x9 baking dish.
09
Add Lamb and Eggplant
Spread the lamb-tomato mixture evenly over the eggplant layer, then top with the remaining eggplant slices.
10
Beat Eggs
Beat the eggs in a bowl until they've doubled in size and look foamy. (A stand mixer makes quick work of this, but a hand mixer works too.)
11
Add Yogurt
Add the low-fat yogurt to the eggs and continue beating until the mixture is light and fluffy.
12
Season Egg Mixture
Season the egg-yogurt mixture with salt and pepper to taste.
13
Pour Topping
Pour the fluffy egg mixture over the layered eggplant, spreading it out into an even layer to cover everything.
14
Sprinkle Parmesan
Sprinkle the Parmesan cheese evenly over the top.
15
Bake Moussaka
Bake in a 350 degree oven for 40–45 minutes, or until the top is golden brown and the moussaka is bubbling around the edges.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	631kcal	32%
Fat	40g	57%
Carbohydrate	31g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Gluten	Free from

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About this recipe

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Method

Salt Eggplant Slices

Heat Skillet

Oil Eggplant

Brown Eggplant

Brown Lamb

Sauté Onion and Garlic

Simmer Lamb Sauce

Layer Eggplant

Add Lamb and Eggplant

Beat Eggs

Add Yogurt

Season Egg Mixture

Pour Topping

Sprinkle Parmesan

Bake Moussaka

Nutrition

Allergens

Reviews

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