Gluten-Free Homestyle Moussaka with Silky Béchamel

Why You’ll Love This Recipe

• Classic Greek comfort food made 100% gluten-free with a silky GF béchamel.
• Roasted eggplant and potatoes give deep flavor without heavy frying.
• Fragrant, cinnamon-scented meat sauce is rich but balanced and never watery.
• Perfect for make-ahead entertaining; slices beautifully after resting.

Grocery List

• Produce: 2 large eggplants, 1 1/2 lb Yukon Gold potatoes, 1 large onion, 4 garlic cloves, fresh parsley
• Dairy: Whole milk, unsalted butter, eggs, Parmesan or kefalotyri cheese
• Pantry: Extra-virgin olive oil, crushed tomatoes, tomato paste, gluten-free dry red wine, gluten-free beef broth, gluten-free all-purpose flour, cinnamon, ground allspice, nutmeg, bay leaf, dried oregano (optional), red pepper flakes (optional), salt, black/white pepper

Full Ingredients

For the roasted eggplant and potatoes

• 2 large globe eggplants (about 2 lb total), sliced lengthwise or crosswise into 1/2-inch slices
• 1 1/2 lb Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
• 1/2 cup extra-virgin olive oil, divided for brushing
• 1 teaspoon kosher salt, plus more for salting the eggplant
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano (optional)

For the cinnamon-scented meat sauce

• 2 tablespoons extra-virgin olive oil
• 1 1/2 lb ground lamb or beef (or a 50/50 mix), 85–90% lean
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup gluten-free dry red wine
• 1 can (15 oz) crushed tomatoes or tomato passata
• 2 tablespoons tomato paste
• 1/2 cup gluten-free beef broth
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 bay leaf
• 1/4 teaspoon red pepper flakes (optional)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

For the gluten-free béchamel

• 5 tablespoons unsalted butter
• 5 tablespoons gluten-free all-purpose flour (ensure certified gluten-free)
• 3 cups whole milk, warmed
• 3 ounces finely grated Parmesan or kefalotyri (about 3/4 cup), plus 2 tablespoons for topping
• 2 large eggs, room temperature and lightly beaten
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon white pepper (or black pepper)
• 1/4 teaspoon ground nutmeg

For assembly & garnish

• Olive oil, for greasing the baking dish
• 2 tablespoons grated Parmesan or kefalotyri, for finishing
• 2 tablespoons chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the vegetables and preheat

Heat the oven to 425°F. Line two rimmed sheet pans with parchment. Slice the eggplants 1/2 inch thick and the potatoes 1/4 inch thick. Lay the eggplant slices on a tray and sprinkle lightly with salt; let stand 20 minutes to draw out moisture. Pat the eggplant dry with paper towels.

Step 2: Roast the eggplant and potatoes

Brush both sides of the eggplant and potatoes with the olive oil (about 1/2 cup total). Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and oregano if using. Arrange in a single layer on the sheet pans. Roast for 20 minutes, flip everything, then roast 10–15 minutes more until tender and golden in spots. Set aside to cool slightly. Reduce oven temperature to 375°F for baking later.

Step 3: Cook the cinnamon-scented meat sauce

Warm 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up, until browned, 6–8 minutes. Stir in the onion with a pinch of salt and cook until translucent, 4–5 minutes. Add the garlic and cook 30 seconds. Deglaze with the gluten-free red wine, scraping up browned bits; simmer 1–2 minutes.

Stir in the crushed tomatoes, tomato paste, gluten-free beef broth, cinnamon, allspice, bay leaf, and red pepper flakes if using. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Reduce heat and simmer, uncovered, 15–20 minutes until thick and spoonable (no excess liquid). Remove the bay leaf, taste, and adjust seasoning. Stir in the parsley.

Step 4: Make the gluten-free béchamel

Warm the milk in a saucepan or microwave until hot but not boiling. In a medium pot over medium heat, melt the butter. Sprinkle in the gluten-free flour and whisk constantly for 2 minutes to cook the roux without browning. Gradually whisk in the warm milk in 3–4 additions, whisking smooth before each addition. Bring to a gentle simmer and cook, whisking, until the sauce is thick enough to coat the back of a spoon, 5–7 minutes.

Off heat, whisk in the salt, white pepper, and nutmeg, then the grated cheese. Let cool 3 minutes. Whisk the eggs in a small bowl; slowly whisk in a ladle of hot béchamel to temper, then whisk this mixture back into the pot. The sauce should be silky and pourable but thick.

Step 5: Assemble the layers

Grease a 9×13-inch (3-quart) baking dish with olive oil. Arrange the potato slices in an even layer. Top with half of the roasted eggplant. Spoon all of the meat sauce over the eggplant and spread evenly. Arrange the remaining eggplant on top. Pour the béchamel over everything and smooth the surface. Sprinkle with the remaining 2 tablespoons grated cheese.

Step 6: Bake until bronzed and bubbling

Bake at 375°F for 35–40 minutes, until the top is deeply golden and the edges are bubbling. For extra color, broil for 1–2 minutes, watching closely. The center should register at least 165°F.

Step 7: Rest, slice, and serve

Let the moussaka rest on a rack for 20–30 minutes to set the layers. Garnish with chopped parsley. Slice into squares and serve warm.

Pro Tips

• Salt and pat dry the eggplant to prevent a watery casserole and to enhance browning.
• Thicken the meat sauce until nearly jammy; excess liquid will make soggy layers.
• Béchamel should be thick but pourable. If too thick, whisk in a splash of warm milk; if thin, simmer 1–2 minutes longer.
• Use certified gluten-free flour, broth, and wine to avoid hidden gluten and cross-contact.
• Let it rest before slicing. This sets the custardy béchamel for clean, restaurant-quality cuts.

Variations

• Lean and light: Use 93% lean ground beef or turkey, and reduce olive oil by 2 tablespoons.
• Vegetarian: Replace meat with 2 cups cooked brown lentils plus 8 oz finely chopped mushrooms; keep the spices and simmer until thick.
• No-potato: Double the eggplant and add a layer of roasted zucchini for a lower-carb version.

Storage & Make-Ahead

Cool completely, then cover and refrigerate up to 4 days. Reheat covered at 350°F for 25–30 minutes. Freeze whole or in portions, tightly wrapped, up to 3 months; thaw overnight in the fridge, then reheat at 350°F until hot. Make-ahead plan: roast vegetables and cook the meat sauce up to 2 days ahead. Assemble with fresh béchamel and bake; or assemble fully, cover, and refrigerate up to 24 hours, then bake as directed.

Nutrition (per serving)

Approximate: 690 calories; 42 g fat; 31 g carbohydrates; 26 g protein; 5 g fiber; 750 mg sodium. Values will vary based on specific products and exact oil absorption.