Low Carb Moussaka
recipe at a glance
5 stars - 3 reviews
ready in: 1-2 hrs
serves/makes: 8recipe id: 6577cook method: stovetop, oven
4 long narrow eggplants
Extra olive oil, for greasing pan and brushing eggplant
1 cup chopped onion
1/8 cup water
1 1/2 tablespoon olive oil
1 1/2 pound very lean ground beef or ground lamb (twice ground)
1/4 teaspoon salt
black pepper, to taste (ground fresh)
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon sugar substitute
1 tablespoon butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons butter, for topping
1/2 can (15 ounce size) tomato sauce
1/4 pound Parmesan or Romano cheese, freshly grated
6 large eggs
1/2 cup cream
Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
Preheat oven to 350 degrees F.
Place eggplant onto well oiled pan. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside.
In a large skillet cook onions in 1/8 cup water, 1 1/2 tablespoons olive oil and 1/8 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 1 tablespoon of butter.
Cook, stirring well. Reduce sauce until almost dry and set aside. Place a layer of eggplant close together in bottom of pan. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant. Sprinkle the remaining Parmesan cheese. Beat eggs and cream together well. Spoon entire mixture on top of mousaka wetting cheese. Drizzle top with 2 tablespoons melted butter. Bake in 350 degrees F oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.
This recipe freezes well. Thaw and cut into pieces and heat through.
492 calories, 34 grams fat, 19 grams carbohydrates, 30 grams protein per serving
. This recipe is low in carbs.
ratings & reviews
|Aug 30, 2012 datiheinMember since: August 30, 2012
I love this recipe! Don't miss the potatoes at all. Great low carb dish.
Note: Make sure you slice the eggplant as thin as specified (but no thinner); the first time I tried this I sliced closer to 1/2 inch and almost stacked the layers higher than the pan.
Dec 17, 2011 Vinci
came great the first time - and i had never cooked moussaka before! hoping it wasn't beginner's luck :)
May 18, 2011 blukoolaid75
Love this recipe for moussaka! One of my favorites and being on atkins this is perfect and filling! Kids love it too! Making again tomorrow for family coming to town ..Greek family!