YIELDS: 8 Servings PREP TIME: 25 mins COOK TIME: 50 mins TOTAL TIME: 1 hr 15 mins

Traditional Greek moussaka made with a hearty, tomato-lamb sauce and topped with a cheesy, gluten-free béchamel sauce. Similar to lasagna and a great way to get the kids to try eggplant!


3 eggplants
2 tbsp olive oil
Kosher salt

Meat Sauce
1 yellow onion, diced
4 cloves garlic, minced
2 lbs ground lamb
1 tsp kosher salt
1 tsp sugar
2 tbsp chopped parsley
1 cup diced tomatoes
2 tbsp tomato paste
½ tsp cinnamon
¼ tsp black pepper
¼ tsp white pepper
1 ½ cups white wine

Béchamel Sauce
3 tbsp butter
4 tbsp flour (I used Cup4Cup to keep it gluten free)
2 cups whole milk
½ tsp nutmeg
¼ tsp kosher salt
⅛ tsp white pepper
¼ cup parmesan cheese
1 egg, lightly beaten

Cutting board 
Baking sheet 
Large skillet
Casserole dish


  1. Slice the eggplant into about 1/4” thick slices. Place on a large baking sheet and sprinkle generously with salt.
  2. Let stand for 20 minutes to an hour.
  3. Rinse the eggplant slices and pat dry.
  4. Bake at 400°F for 20 minutes. Remove from the oven and set aside.
  5. To make the meat sauce, heat the olive oil in a large pan over medium heat.
  6. Sauté the onion for about 3 minutes, until slightly softened. Add the garlic and continue sautéing for 2-3 minutes.
  7. Add the ground lamb, increase heat to medium-high, and sauté for about 15 minutes, until browned.
  8. Reduce heat to medium-low and stir in the remaining ingredients.
  9. Cover and simmer for about 20 minutes.
  10. For the béchamel sauce, melt the butter in a large saucepan over medium heat.
  11. Add the flour and whisk for 2-3 minutes.
  12. Slowly whisk in the milk then bring to a simmer and reduce heat to low.
  13. Add the nutmeg, salt, and pepper and mix well.
  14. Remove from heat and fold in 2 tbsp of the parmesan cheese.
  15. Preheat oven to 350°F and grease a large cast iron skillet (or casserole dish).
  16. Layer half of the eggplant slices in the bottom of the skillet.
  17. Spoon half of the meat sauce over the eggplant.
  18. Layer the remaining eggplant slices into the skillet and top with the remaining meat sauce.
  19. Whisk the lightly beaten egg into the béchamel sauce and evenly spread the mixture over the meat sauce.
  20. Sprinkle the remaining parmesan over the top.
  21. Bake for 50 minutes, until golden brown.
  22. Remove from oven and let stand for 10-15 minutes before serving.