Skinny Vegetarian Moussaka – Gluten Free

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Average Rating: 5 | Rated By: 2 users

This is a healthier version of traditional Moussaka recipe. This delightful dish is infused with authentic Greek flavours, but without the extra calories. This is the very best gluten-free skinny vegetarian moussaka!


  • 2 medium-size Japanese eggplants or use 1 large size regular eggplant
  • 2 tbsp. extra virgin olive oil plus some for brushing
  • 2 medium size onions, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp. ground paprika
  • 2 tsp. dry oregano leaves
  • 1 bay leaf
  • ½ tsp. cayenne pepper (optional)
  • ¼ tsp. ground cinnamon
  • 4 large tomatoes, chopped
  • ¾ cup vegetable broth or water
  • 1 yellow or red bell pepper
  • 2 cups sliced mushrooms
  • ½ small sweet potato, grated (should make 1 cup)
  • 1 medium size zucchini with skin, grated
  • 1 tsp. sea salt
  • ¼ cup chopped parsley
  • 2 tbsp. ground flax seed
  • - Gluten-Free Béchamel Sauce -
  • 1 cup milk
  • ¼ cup brown rice flour
  • 2 cups (454 g) creamed cottage cheese, room temperature or (you can use ricotta cheese that is creamier but has more fat)
  • ½ cup grated Parmesan cheese
  • 2 eggs, whisked (can't have eggs, substitute for 1 cup of grated mozzarella cheese)
  • 1 garlic clove, minced
  • 1 tsp. lemon zest
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground black pepper
  • NOTE: All ingredients including spices must be gluten-free and preferably organic
  • Instructions

  • Preheat oven to 375 F
  • Cut eggplant into 1/4-inch thick round slices and place on a baking tray lined with parchment paper. Brush with olive oil and sprinkle with salt ad pepper. Bake for 30 minutes
  • Meanwhile heat 2 tablespoons of olive oil in a medium-size pot over medium heat. Add onions and sauté for 10 minutes. Stir in garlic, paprika, oregano, bay leaf, cayenne and cinnamon until fragrant.
  • Add tomatoes, broth, red pepper, mushrooms, sweet potato, zucchini and salt. Cover and simmer on low heat for 20 minutes, stirring occasionally. Add parsley and flax seed and cook 5 more minutes. Remove bay leaf
  • - For the Béchamel Sauce -
  • In a small pot whisk together milk and rice flour. Simmer on medium heat until sauce thickens, constantly stirring, about 5 minutes.
  • In a medium size bowl combine ricotta cheese, Parmesan cheese, garlic, lemon zest, nutmeg and black pepper, and then stir in cooked milk sauce and then the eggs
  • - To Construct -
  • Preheat oven to 400 F
  • Spread 1 cup of vegetable sauce on the bottom of a 9x13-inch casserole dish. Place eggplant evenly over the sauce. Cover with vegetable sauce over eggplant and top with béchamel sauce. Bake for 30 minutes or until top is golden.
  • Remove from oven and let rest for 20 minutes, before serving

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