How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gluten-Free Lamb Moussaka?

You need 10 ingredients. The key ingredients include: 2 eggplants large, thinly sliced, 2 teaspoons olive oil, 1 pound ground lamb lean, can substitute beef, Salt and pepper, 1 yellow onions small large or 2, thinly sliced, should be about 2 cups, and more.

Is Gluten-Free Lamb Moussaka suitable as meat & poultry?

Yes, Gluten-Free Lamb Moussaka falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Gluten-Free Lamb Moussaka?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Lamb Moussaka Recipe

Name: Gluten-Free Lamb Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants large, thinly sliced; 2 teaspoons olive oil; 1 pound ground lamb lean, can substitute beef, Salt and pepper; 1 yellow onions small large or 2, thinly sliced, should be about 2 cups; 1 teaspoon chopped garlic finely; 14 ounces diced tomatoes undrained; 3 teaspoons fresh parsley chopped; 2 eggs; 10 ounces lowfat plain yogurt drained, see below for instructions on how to drain yogurt; 1 1/2 cups grated Parmesan cheese finely

1

Lay the eggplant slices in a single layer over paper towels. Lightly salt both sides of eggplant slices and allow to sit for 20-30 minutes. Pat dry. Heat a skillet to medium-high heat. Brush a very thin layer of olive oil on each side of each eggplant slice. Add eggplant slices in a single layer in the skillet and brown on both sides. Set aside. (You will have to do this in batches) Repeat with remaining slices.

2

Add lamb to skillet and brown for 5 minutes, crumbling with spatula and stirring as needed. Season with salt and pepper. Add the onion slices and garlic and saute for another 7-8 minutes or until onion softens. Add tomatoes and parsley and bring to a boil. Quickly reduce to a simmer and allow to cook for 15-20 minutes, stirring occasionally, until everything is completely tender. Taste and add salt and pepper as needed.

3

Arrange half of the eggplant slices in a single laer in an oven-proof 13X9 baking dish. Add the lamb-tomato mixture, and then layer the remaining eggplant slices on top.

4

Beat the eggs in a bowl until doubled in size and foamy (I used my stand mixer for this). Add yogurt and continue beating until the entire mixture is fluffy. Add salt and pepper to taste. Pour egg mixture over the eggplant slices, spreading out in an even layer. Sprinkle Parmesan on top.

5

Bake in a 350 degree oven for 40-45 minutes or until golden brown on top. Serves 4.

6

Draining yogurt results in a thicker consistency, much like Greek-style yogurt. Line a large bowl with several thicknesses of cheesecloth. Place the yogurt into the cheesecloth, then gather the ends and fasten them tightly with a rubber band. Hang the cheesecloth over the bowl, allowing it to drip the excess water into the bowl. (I suspended mine over the bowl by wrapping the ends of the cheesecloth around a chopstick and placing a binder clip to secure. You can also hang the cheesecloth over a cupboard knob and place the bowl underneath.) Allow to drip for at least 30 minutes, or longer if you want an even thicker yogurt.

Gluten-Free Lamb Moussaka

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