Meat Ingredients:

• 1 lb ground turkey breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 6 cherry tomatoes, cut into small pieces
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper to taste

Saute onions until brown in a medium- large pan. Add garlic, meat, tomatoes, and all spices. Cook until the meat is dark brown. Takes approximately 15-20 minutes.

Vegetable Ingredients:

• 1 medium sized eggplant, cut into thin slices
• 1 zucchini, sliced
• Olive oil
• Salt and pepper to taste

Cover baking pan with aluminum foil. Place sliced eggplants and zucchinis on the foil. Spray olive oil over the vegetables. Sprinkle with salt and pepper. Broil until browned.

Bechamel Sauce Ingredients:

• 1 stick of unsalted butter (8 tbsp)
• 1/2 cup GF multi-purpose flour (we used King Arthur Flour)
• 2 cups of milk, warmed
• 4 egg yolks, whisked
• 1/2 tsp. nutmeg

Melt butter over low heat. Add the flour while consistently stirring the mixture. Stir until light brown. Add warmed milk steadily while stirring. Turn off the heat and add the beaten egg yolks and nutmeg to the mixture. Turn heat back on and continue stirring until yolks are blended and mixture is thick.

Other Ingredients:

• 1/2 cup mozzerella cheese, grated
• 1/4 cup GF breadcrumbs (I used Schar)
• Oil Spray

Putting together the Moussaka:

Preheat oven to 350 degrees. In a large baking dish (about the size used for lasagna), spray the oil spray and sprinkle breadcrumbs across the bottom. Place one layer of eggplant and zucchini. Top it with the meat. Sprinkle grated cheese layer over the meat. Then, place a second layer of eggplant and zucchini, followed by the bechamel sauce. Spread sauce evenly, to the ends, and down the sides of the baking dish. Cover top with the remaining grated cheese. Put moussaka to bake for 45 minutes or until top is golden brown. Allow time for dish to cool before serving. Enjoy!