Cypriot Moussaka [0000679]

A hearty and flavorful Cypriot casserole featuring eggplant, minced meat, and a gluten-free béchamel sauce.

Ingredients:

2 large eggplants, thinly sliced
1 pound ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) crushed tomatoes (gluten-free)
1 teaspoon ground cinnamon
Salt and pepper to taste
Olive oil for cooking
Gluten-free béchamel sauce (store-bought or homemade)

Steps:

Preheat the oven to 375°F (190°C).
Sprinkle salt on eggplant slices and let them sit for 30 minutes. Rinse and pat dry.
In a pan, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened.
Add ground lamb or beef, cooking until browned. Drain excess fat.
Stir in crushed tomatoes, ground cinnamon, salt, and pepper. Simmer for 15 minutes.
In a separate pan, lightly fry the eggplant slices until golden.
In a baking dish, layer half of the eggplant slices, followed by the meat mixture. Repeat.
Pour gluten-free béchamel sauce over the top layer.
Bake for 40-45 minutes or until the Moussaka is golden brown and bubbly.
Enjoy this gluten-free Moussaka, a classic Cypriot dish with layers of delicious flavors!