Gluten-Free Skinny Vegetarian Moussaka

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Average Rating: 5 | Rated By: 3 users

This recipe is a healthier version of classic Moussaka. This delicious Greek dish is made with all the delicious ingredients that a classic Moussaka recipe has except with less fat. This gluten-free skinny vegetarian moussaka is outstanding!

Ingredients

  • 2 medium-size Japanese eggplants or use 1 large Italian eggplant
  • 2 Tbsp. extra virgin olive oil plus some for brushing
  • 2 medium size onions, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp. GF ground paprika
  • 2 tsp. GF dry oregano leaves
  • 1 GF bay leaf
  • ½ tsp. cayenne pepper (optional)
  • ¼ tsp. GF 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, peeled and grated (should make 1 cup)
  • 1 medium size zucchini with skin, grated
  • 1 tsp. sea salt
  • ¼ cup chopped fresh parsley
  • 2 Tbsp. GF ground flax seed
  • BECHAMEL SAUCE
  • 1 cup milk
  • ¼ cup brown rice flour
  • 2 cups (454 g) creamed cottage cheese, room temperature or low fat ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 eggs, whisked
  • 1 garlic clove, minced
  • 1 tsp. lemon zest
  • 1/8 tsp. GF ground nutmeg
  • 1/8 tsp. GF ground black pepper
  • Instructions

  • Preheat oven to 375 F
  • Cut eggplant into 1/4-inch thick circles 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
  • BECHAMEL SAUCE
  • In a small pot whisk together milk and rice flour. Simmer over medium heat while stirring until sauce thickens, 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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