Moussaka – A small batch

April 30, 2013 at 10:58 am Leave a comment


This is best described as Greek lasagna, replacing the noodles with slices of roasted eggplant. This isn’t traditional, in that I don’t use Béchamel sauce or lamb, but still damn tasty.

1 pound ground meat
2 eggplants
1 onion, diced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
dash of chili pepper, to taste
3 cups tomato sauce
grated Parmesan cheese
bread crumbs

The meat
Sauté onions until golden
add garlic and cook until fragrant
brown meat
add spices
add approximately 1/3 cup of sauce
salt & pepper to taste, then set aside

Turn on the broiler

The eggplant
Peel and slice into 1/4″ slices, you need 18 slices
place slices on foil-lined baking sheets
brush lightly with oil
sprinkle with salt

Broil slices for about 5-7 minutes, or until the slice begin to get brown
flip slices and broil the other side

moussaka 2

You know how this goes, but if you really need a reminder…

Begin with about 1/2 cup tomato sauce in the bottom of a casserole dish, then alternating eggplant slices, meat, then more sauce, layering the ingredients until all are used

Be sure to reserve some tomato sauce for the last layer
then sprinkle the top with a combination of bread crumbs and Parmesan cheese

Bake at 375° F  for 30-40 minutes

Freezes very well

One 4×4 serving = 10 carbs


Entry filed under: For One or Two, Greek, Low Carb, Main Course, Popular Ethnic Dishes. Tags: .

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