MediterraneanMain course

Gluten-Free Lamb Moussaka

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

This lamb moussaka layers browned eggplant with a rich, seasoned ground lamb and tomato sauce. Instead of a traditional béchamel, it uses a light, airy topping of whipped eggs and yogurt, finished with a sprinkle of Parmesan. The eggplant is salted and seared first, which helps it hold its shape and absorb the flavors. It bakes into a golden, bubbling casserole, ready to serve.

Recipes.zone

September 1, 2026

Back45 minServes 4Medium631 kcal

Cook mode

gluten free primal gluten-free low-carb high-protein

15 steps · 45 min total

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.

Heat Skillet

Heat a skillet to medium-high heat.

Oil Eggplant

Brush a very thin layer of olive oil on each side of each eggplant slice.

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.

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.

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.

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.

Layer Eggplant

Arrange half of the browned eggplant slices in a single layer in an oven-proof 13x9 baking dish.

Add Lamb and Eggplant

Spread the lamb-tomato mixture evenly over the eggplant layer, then top with the remaining eggplant slices.

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.)

Add Yogurt

Add the low-fat yogurt to the eggs and continue beating until the mixture is light and fluffy.

Season Egg Mixture

Season the egg-yogurt mixture with salt and pepper to taste.

Pour Topping

Pour the fluffy egg mixture over the layered eggplant, spreading it out into an even layer to cover everything.

Sprinkle Parmesan

Sprinkle the Parmesan cheese evenly over the top.

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.

Gluten-Free Lamb Moussaka

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