Gluten-Free Moussaka--- This is our gluten free version of Moussaka which is a classic Greek dish. Ours combines fresh eggplant smothered in a meat sauce, and then covered in a mixture of feta, ricotta, Italian five cheese, and Parmesan. Yum! Let's make some gluten-free Moussaka! INGREDIENTS: 4 large eggplants, cut into 1/4 to 1/2 inch slices 1/3 cup extra virgin olive oil 3 lbs. ground beef, lean 2 large Vidalia onions, diced 67 oz. Traditional Italian Sauce (we used Prego it is specified gluten-free) 6 oz. Basil, garlic, oregano tomato paste 12 oz. Feta cheese 32 oz. Ricotta cheese 8 oz. Italian 5 cheese 8 oz. shredded Parmesan cheese 2 tbsp. + 2 tsp. salt 2 tbsp. + 2 tsp. black pepper 1 tbsp. onion powder 1 tbsp. garlic salt DIRECTIONS: Preheat oven to 350 degrees F. Line baking sheet with foil. Arrange eggplant slices on foil. Brush liberally with the olive oil, the 2 tsp. salt and 2 tsp. pepper. Bake for about 25 minutes until soft and a golden color. Meanwhile, in a large skillet on medium/high, add onions, ground beef, 2 tbsp. salt, 2 tbsp. pepper, onion salt, and garlic salt. Cook until onions are translucent and ground beef is browned. Drain excess fat. Add Italian sauce and tomato sauce. Simmer on low for 25 minutes. In a medium mixing bowl, combine Ricotta, Feta, Italian 5 cheeses, and shredded Parmesan. Mix thoroughly. In a large casserole dish, spoon a layer of meat sauce. Layer half of cooked eggplant slices. Cover with a thin layer of meat sauce. Add half of cheese mixture. Repeat layers-- Spoon a layer of meat sauce., other half of eggplant, thin layer of meat sauce, and top with the other half of cheese mixture. Bake for one hour. VIOLA! We have gluten-free Moussaka!
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