Gluten-Free Lamb Moussaka

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

“Gluten-Free Lamb Moussakan is a Mediterranean recipe that serves 4. One serving contains 631 calories, 41g of protein, and 40g of fat. For $3.75 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. 1 person were glad they tried this recipe. Head to the store and pick up eggplants, fl lowfat yogurt, garlic, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 52%. Similar recipes are Healthy Moussaka with Gluten Free Bechamel Sauce, How to Make a Healthy Moussaka with a Gluten Free Bechamel Sauce, and Lamb Moussaka.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Eggplantslarge, thinly sliced2 large
Olive oil2 tsp
Ground lambSalt and pepper1 lb
Garlic1 tsp
Canned tomatoesundrained14 oz
Parsley3 tsp
Eggs2
Fl lowfat yogurtsee below for instructions on how to drain yogurt, drained10 oz
Parmesan cheese1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

18 steps · 45 min

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.
2
Heat a skillet to medium-high heat.
3
Brush a very thin layer of olive oil on each side of each eggplant slice.

Steps 4 to 18 are in cook-along

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