Paleo Gluten Free Greek Eggplant Bake

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Layers of golden, roasted eggplant hold up beautifully here, standing in for pasta or grains while soaking up all the savory flavor around them. The meat sauce is where this dish really shines: ground lamb simmered down with onion, garlic, crushed tomatoes, and a warm hit of cinnamon and allspice for that unmistakable Greek-inspired depth. A rich, velvety topping is poured over the final layer of eggplant and baked until it sets into a deep golden crust, giving every slice a creamy finish without needing a drop of pasta or rice. The whole casserole rests before slicing so the layers hold their shape, cutting into clean, hearty portions that eat like a comforting, spiced moussaka. It's a satisfying, protein-packed dinner built on real, whole ingredients, which makes it a smart pick for a Paleo table. Serve it straight from the baking dish with a simple green salad alongside for an easy, crowd-pleasing meal.

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 lb total), sliced into ½-inch rounds
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3 tbsp olive oil, divided
1 tsp kosher salt, divided

For the meat sauce

1 lb ground lamb
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp black pepper
¼ cup dry red wine

For the béchamel

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 cups whole milk
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
2 large eggs
¼ tsp ground nutmeg
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ tsp kosher salt

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet. Brush both sides with 2 tbsp of the olive oil and sprinkle with 3/4 tsp of the kosher salt. Roast for 20–25 minutes, flipping once halfway through, until the rounds are tender and golden at the edges.
2
While the eggplant roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground lamb and cook, breaking it up with a spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.

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