This will make approximately 2 casseroles
1-2 eggplant, sliced thin, peeled , salted, drained
1/4 cup olive oil
1 lb potatoes
2 lb ground beef or lamb, 1 lb each is fine
1 lg onions, diced finely
3-5 cloves minced
1 – 1 1/2 cups red wine
1/2 cup chopped parsley fresh or dried
2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp oregano
1 cinnamon stick
1 tsp salt
1 bay leaf
2 cup tomato puree/sauce /crushed tomatoes (corn, soy and wheat free)
1 tsp sugar
1 cup parmesean cheese
Seasoned rice flakes:
2 tbsp butter
2 cups rice flakes
2 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 cup salted butter
1 cup gluten free all purpose flour (my mix)
4 cups warm whole milk, milk fat helps to set Bechamel
6 egg yolks, beaten
1 tsp pepper
1 tsp salt
My recipe reduces the extra fat and calories by pan sautéing the eggplant rather than deep frying which is how most traditional Greek recipes prepare the eggplant.
If you do not have rice flakes or can not find them at your local store, you can substitute with any type of potato chips or crackers that are finely ground.
Peel eggplant, slice thinly, salt and place in a colander. Salt reduces bitterness of eggplant. Weight down eggplant with bowls on top to help drain excessive water from eggplant approximately 30 minutes.
Slice potatoes into 1/4 round slices. Boil potatoes until softened but not crumbling or falling apart.
Wash salt off eggplant before cooking.
In a skillet lightly cook eggplant in olive oil until soft and translucent but not mushy. Put cooked eggplant on paper towels to drain off excessive oil.
In stock pot cook meat, onion and garlic until meat is no longer pink. If meat is very greasy, strain off grease before adding wine, (if it is not good enough to drink -don’t cook with it )parsley, cinnamon, allspice, oregano, cinnamon, salt, pepper, bay leaf, tomato sauce, paste and sugar. Simmer 20 -30 minutes until it thickens and is less watery.
Warm milk in another stock pot to approximately 120 degrees. Add butter and stir until melted. Begin stirring in the flour and whisking until it is a smooth paste. Stir until thick but do not boil or curdle the milk. Remove from heat and begin whisking in very slowly the beaten egg yolk until sauce begins to thicken. Return to heat until thick and creamy. Whisk in nutmeg, salt & pepper. You want it to be smooth not chunky.
Preheat oven to 400 degrees.
Lightly grease casserole or lasagna dish. Sprinkle some seasoned rice flakes in bottom of dish, layer in potato, eggplant, meat sauce, sprinkle on parmesean cheese. Continue to layer dish until dish is 3/4 full. Need to leave 1-2 inches at top for bechamel.
Pour on bechamel sauce on top of dish.
Do not overfill, bechamel will rise 1/4 inch and will overflow if too full.
Bake for 30-45 minutes until top is lightly golden and has a skin on top.
This dish can be made ahead, however do not make the bechamel or top it until you plan to bake it.
You know the bottle of wine that you opened earlier goes great with moussaka!