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RECIPE
15 INGREDIENTS12 STEPS2HR 5MIN

Low Carb Moussaka

5.0
3 Ratings

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A Fork's Tale

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Greek Moussaka is made of layers of fried eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. My low carb Moussaka is just as delicious as the original version. You won’t miss the carbs and you won’t have much leftovers!
2HR 5MIN
Total Time

A Fork's Tale

Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3
Medium  Eggplants
1 tsp
3 cloves
Garlic , finely chopped
1
Onion , finely chopped
1 lb
Ground Beef
1 2/3 cups
Tomato Sauce
1/2 cup
Fresh Parsley , chopped
1/4 tsp
Ground Cinnamon
1/4 cup
Almond Flour
3 cups
1/3 cup
1 cup
Romano Cheese
1/4 tsp
Ground Nutmeg
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
424
FAT
28.3 g
PROTEIN
28.0 g
CARBS
15.5 g

Cooking Instructions

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Step 1
Slice Eggplant (3) lengthwise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
Step 2
Meanwhile, sauté Onion (1) and Garlic (3 clove) until translucent. Add in Ground Beef (1 pound), breaking into crumbles, and sauté until cooked.
Step 3
Add in Tomato Sauce (7.5 ounce), Fresh Parsley (1/2 cup), Salt and Pepper (to taste), and Ground Cinnamon (1/4 teaspoon). Simmer for 30 minutes.
Step 4
While it is simmering, sauté eggplant in Olive Oil (1 teaspoon) on each side until browned in a nonstick pan.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
Grease an 11x 16 baking dish. Layer ⅓ of cooked eggplant on bottom of a baking dish. Add half of the meat mixture. Then, Layer ⅓ off eggplant over hamburger mixture. Add the rest of the meat mixture over eggplant, and add the final layer of eggplant over hamburger mixture. Add ¼ cup of the Romano Cheese (1 cup) over eggplant. Set aside.
Step 7
Melt Butter (6 tablespoon) on a non-stick skillet. Add Almond Flour (1/4 cup). Cook for 2 minutes.
Step 8
Add in Milk (3 cup) and Ground Nutmeg (1/4 teaspoon), stirring until it reaches a boil. Remove from heat.
Step 9
Beat Egg (3) in a blender. Then add half of Tomato Sauce (7.5 ounce) to blender slowly continuing to blend to prevent curdling.
Step 10
Add egg mixture back into cream sauce. Stir in ½ cup Romano cheese. Return to heat and cook for 1 minute of the first sign of bubbling.
Step 11
Pour sauce over the casserole, and sprinkle with remaining cheese. Bake at 350 degrees F (180 degrees C) for 45 minutes.
Step 12
Let stand for 45 minutes before serving. Enjoy!

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Nutrition Per Serving
Calories
424
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
13.6 g
68%
Trans Fat
0.3 g
--
Cholesterol
166.9 mg
56%
Carbohydrates
15.5 g
6%
Fiber
3.3 g
12%
Sugars
10.1 g
--
Protein
28.0 g
56%
Sodium
344.2 mg
15%
Vitamin D
0.4 µg
2%
Calcium
349.1 mg
27%
Iron
3.0 mg
17%
Potassium
553.8 mg
12%
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