Moussaka with Eggplant

Moussaka with Eggplant is a hearty and comforting Greek breakfast dish featuring layers of roasted eggplant, a rich tomato-meat sauce, and a creamy béchamel topping. This gluten-free version maintains the traditional flavors while being suitable for those with gluten sensitivities.

Ingredients

• Eggplant - 1 medium
• Ground beef or lamb - 200 grams
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Canned diced tomatoes - 200 grams
• Olive oil - 3 tablespoons
• Cinnamon - 1/2 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Eggs - 2 large
• Milk - 200 ml
• Gluten-free flour - 2 tablespoons
• Nutmeg - a pinch
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat the oven to 200°C (390°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry. Brush both sides with 1 tablespoon of olive oil and place them on a baking sheet. Roast in the oven for 20 minutes until tender and slightly golden.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sauté until translucent.
5. Add the ground beef or lamb to the skillet, cooking until browned. Stir in the tomato paste, diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes until thickened.
6. In a saucepan, melt 1 tablespoon of olive oil over medium heat. Whisk in the gluten-free flour and cook for 1 minute. Gradually add the milk, whisking continuously until thickened. Stir in the eggs and nutmeg, and mix well.
7. In a baking dish, layer half of the roasted eggplant, followed by the meat sauce, and then the remaining eggplant. Pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.
8. Bake in the preheated oven for 25 minutes or until the top is golden and bubbly. Let it cool for a few minutes before serving.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• High in protein, promoting muscle growth and repair.

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