Moussaka

Low Carb

Teresa Bartsell

November 2004

Ingredients & Methods

Makes 8 servings

1 tablespoon olive oil

1 onion, chopped

2 cloves of garlic, minced

1¾ pounds ground lamb

1 can (15 ounces) crushed tomatoes

1½ teaspoons dried oregano

1 teaspoon ground allspice

1 teaspoon salt

½ teaspoon ground black pepper

2 eggplants, peeled and sliced lengthwise in ¼" slices (sprinkle lightly with salt)

3 eggs

1 cup half and half

½ cup crumbled feta cheese

1/3 cup grated Parmesan cheese

1/8 teaspoon ground nutmeg

Nutrition at a Glance (per serving)
Calories	373
Fat (monounsaturated)	23g
Saturated fat	10g
Cholesterol	170mg
Carbohydrate	14g
Fiber	4g
Protein	25g

Method:

Preheat oven to 350 degrees. Prepare a 2½ quart baking dish.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for about 6 minutes. Add the garlic and lamb and cook another 8 minutes. Stir in the tomatoes, oregano, allspice, salt and pepper. Reduce the heat to very low, partially cover pan and cook another 30 minutes.
In a medium bowl, beat the eggs and half and half. Stir in the feta, Parmesan and nutmeg.
Layer the baking pan with a third of the eggplant slices. Top with half of the meat mixture. Add another layer of eggplant slices and top with the rest of the meat mixture. Top that with the remaining eggplant slices. Pour the egg and cheese mixture over the top.
Bake for 45 minutes. Let stand about 15 minutes before serving.