Moussaka [0000129]

Ingredients:

1 lb ground lamb or beef
2 large eggplants, sliced
4 large potatoes, peeled and sliced
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon ground cinnamon
Salt and pepper to taste
1 cup gluten-free béchamel sauce (made with gluten-free flour)
1 cup grated Parmesan or feta cheese

Steps:

Preheat the oven to 375°F (190°C).
Sprinkle salt on eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
In a skillet, brown the ground meat over medium heat. Add chopped onions and garlic, cooking until softened.
Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15-20 minutes.
In a separate pan, fry potato slices until lightly golden.
In a greased baking dish, layer half of the potato slices, followed by half of the eggplant slices and half of the meat mixture. Repeat the layers.
Pour gluten-free béchamel sauce over the top layer and sprinkle with Parmesan or feta cheese.
Bake for 40-45 minutes or until the top is golden brown and the potatoes are cooked through.
Allow to cool for a few minutes before slicing.

Serve warm and enjoy your gluten-free Moussaka!