Low Carb Moussaka

By MaryEllen

Ingredients

• 1 butter
• 3 egg yolk
• 1 1/4 cup water, divided
• 1/4 cup whipping cream
• 1/2 cup Parmesan cheese
• 1 eggplant
• 1 lb ground lamb
• 6 Tbs olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 8 oz. can tomato sauce
• 1 1/2 tsp cumin
• 1/4 tsp nutmeg
• 1/4 tsp oregano
• cinnamon, just a shake
• 2 tsp salt
• Servings: 6
• Nutrition Facts
• Serving size: 1/6 of a recipe (12.2 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 535.91
• Calories From Fat (76%) 407.13
• % Daily Value
• Total Fat 45.94g 71%
• Saturated Fat 19.39g 97%
• Cholesterol 207.9mg 69%
• Sodium 1172.95mg 49%
• Potassium 622.98mg 18%
• Total Carbohydrates 12.05g 4%
• Fiber 4.08g 16%
• Sugar 5.17g
• Protein 20.71g 41%
• Reviews
• 4 stars - ME 1/24/2007

Preparation

Step 1

1. Pare and slice the eggplant. Drain between paper towels weighted with a plate for 30 minutes.

2. Heat 2T oil in a large skillet and saute onion and green pepper. Add garlic and meat. Cook till brown. Add tomato sauce, remaining 1 cup water and herbs and cook 15 minutes. While that simmers, prepare the cheese sauce.

3. Place butter in top of double boiler and melt. Add egg yolks and beat constantly with an immersion blender. Add 1/4 cup water mixed with the cream and the cheese.

4. Continue mixing till thick, about 10 minutes. Set aside.

5. Saute slices of eggplant in oil till nicely browned. (I found that more oil was needed.) Oil 9x13 inch pan and place half the eggplant slices in the pan. Add half the meat sauce. Add another layer of eggplant and the rest of the sauce. Top with the cheese sauce and bake 350 for 30 minutes or till nicely browned.