Ingredients

The following ingredients have 7 Servings
  • Olive oil
  • 1 large eggplant, thinly sliced
  • 1 large onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 orange pepper, seeded and chopped
  • 2 cups sliced crimini mushrooms
  • 1 1/2 pounds lean ground turkey
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 14.5-ounce can fire-roasted chopped tomatoes, drained of juice
  • 3 teaspoons Greek seasoning
  • 3 teaspoons Worcestershire sauce
  • 2/3 cup grated Reggiano-Parmesan (optional or use a vegan substitute)
  • Fresh Basil, chopped for garnish
  • 4 cups rice milk
  • 1/2 cup buttery spread
  • 1/2 cup gluten free multipurpose flour
  • Salt to taste
  • Ground white pepper to taste

Instruction

  • Heat a large frying pan over medium-high heat adding enough olive oil to cover the bottom of the pan. Place slices of eggplant in the pan and fry each side for 3-4 minutes until golden brown and softened. Remove slices and place them on a paper towel covered plate. Cover with more paper towels and set aside. (Repeat with next layer of cooked eggplant.) Cook the rest of the eggplant slices in batches.
  • Heat a little olive oil in the same frying pan over medium-high heat and cook the onions, peppers, and mushrooms for 8-10 minutes until softened. Remove from pan and set aside.
  • Add the ground turkey to the frying pan and cook, breaking up the meat with your spoon or spatula, until the turkey is browned. Carefully drain any water in the frying pan after the turkey is fully cooked.
  • Add the cooked vegetables to the frying pan. Stir in the garlic cloves, tomato paste, chopped tomatoes, Greek seasonings, and Worcestershire sauce. Mix to combine and cook for 5 minutes.
  • Remove the frying pan from the stove and set aside.
  • Heat oven to 400 degrees F.
  • Prepare béchamel sauce.
  • Place half of the meat and vegetable mixture in a 9x13 casserole dish.
  • Cover with a layer of half of the cooked eggplant.
  • Cover with the remaining meat mixture, then a layer of the remaining cooked eggplant slices.
  • If using, sprinkle Reggiano-Parmesan cheese evenly over the last layer.
  • Then gently pour the béchamel sauce over the entire dish and carefully smooth out with a spatula if needed.
  • Cook moussaka in the oven for 45 minutes until bubbly and the top begins to brown.
  • Remove from the oven and let rest for 10 minutes.
  • Sprinkle with chopped basil and serve.
  • Pour rice milk into a saucepan and bring it to nearly boiling over medium-high heat. Lower temperature, but keep rice milk hot and steamy.
  • Melt buttery spread in a large skillet over medium heat.
  • Whisk in the gluten-free flour. The melted butter and gluten free flour will form a paste.
  • Pour in the hot rice milk by the 1/2 cup, whisking constantly until the sauce thickens and bubbles.
  • Turn off heat and season with salt and white pepper to taste.