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Moussaka

Low Carb

Teresa Bartsell
November 2004

This delicious Greek meal is delightful. Moussaka is an ancient meal, with tender lamb and fresh greens... Ahhh!

Ingredients & Methods

Makes 8 servings

Moussaka (Low Carb)

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)
Calories373
Fat (monounsaturated)23g
Saturated fat10g
Cholesterol170mg
Carbohydrate14g
Fiber4g
Protein25g


Method:

  1. Preheat oven to 350 degrees. Prepare a 2½ quart baking dish.
  2. 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.
  3. In a medium bowl, beat the eggs and half and half. Stir in the feta, Parmesan and nutmeg.
  4. 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.
  5. Bake for 45 minutes. Let stand about 15 minutes before serving.
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