Greek Moussaka

This recipe is not for induction due to the flour in the topping.  If you want to try using xanthan gum or guar gum to thicken the topping instead, those on Induction could have this wonderful dish.  I’d use about 1/4 tsp. and wait and see in a couple minutes how thick it gets.  If too thin, add about another 1/4 tsp.  Remember to either lightly dust the xanthan gum into the sauce gradually, stirring constantly, or mix it into the melted butter up front.  I’ve been making this same recipe for nigh on to 40 years.  The Carbalose flour is the only low-carb change I had to make to the original recipe!  Once I made this version of Moussaka, I simply quit looking for BETTER Moussaka recipes.  It’s as good as any I ever ate in Greece or Greek restaurants here in the U.S.  As a low-carber, I cannot put the layers of sliced potatoes into my Moussaka.  Sigh.

If already in  Atkins Phase 2 ‘OWL’, a couple tablespoons of red wine added to the tomatoes is a very good flavor addition, but this is not included in nutritional info below.   This recipe takes a little time to prepare, but makes an excellent dish for company with a nice Greek salad.  This casserole freezes well and just seems to get better tasting for doing so!

CASSEROLE INGREDIENTS:

12 oz. sliced eggplant

1/3 c. olive oil

½ yellow onion, chopped

16 oz. canned tomatoes, crushed well

1½ lb. lean ground beef

¼ tsp salt

Dash black pepper

½ tsp. oregano

Pinch cinnamon

1 clove minced garlic

1 c. Parmesan cheese, grated

Pinch salt

2 T. red wine (optional if beyond Induction Phase)

TOPPING INGREDIENTS:

¼ c. butter, melted

5 T. Carbalose Flour or Carbquick (use 100% certified gluten-free oat flour for gluten-free version)

½ c. heavy cream

1 c. water

¼ tsp. salt

Dash white pepper

¼ tsp. nutmeg

2 beaten eggs

2 tsp. lemon juice

¼ c. crumbled feta cheese

DIRECTIONS:  Soak eggplant slices in salted water 20 minutes.  Drain and pat dry on paper towels.   Preheat oven to 450º.  Grease oblong casserole dish with olive oil or silicone lined baking sheet. Add eggplant, turning to coat on both sides with oil.  Bake 20 minutes.  Turn off oven and let eggplant stand while you do the next phase.  Alternate method, you can sear the eggplant in olive oil in a non-stick skillet.

Heat remaining olive oil in large skillet.  Add onion, garlic and saute 3-4 minutes until translucent. Add meat and sauté until no longer pink.   Carefully strain off grease onto the cooling eggplant.  Now add the tomatoes (and 2 T. red wine, if using) to the drained meat in the skillet.  Simmer 5-10 more minutes.  Turn off fire and let cool while you prepare the topping.

For the topping, melt the butter in medium skillet over medium heat.  Stir in the Carbalose flour and cook 1 minute.  Add water in a thin stream, stirring constantly to thin down the flour paste ever so gradually.  Add  salt, pepper, nutmeg and cinnamon.  Slowly stir in cream, simmer 1-2 more minutes and set aside.

Preheat oven to 350º.  Grease a 9×13 glass/ceramic casserole dish.  Layer 1/3 eggplant, 1/3 meat mixture, 1/3 Parmesan cheese (repeat 1-2 more times , until things run out).  Bake 15-20 minutes.  Remove from oven.

In a bowl, beat the eggs and slowly whisk into the cooling cream topping mixture.  Add the lemon juice and crumbled feta cheese.  Taste and season with salt & white pepper to taste.  Carefully spoon over the half-baked casserole.  Sprinkle with nutmeg and pop back into oven until topping is beginning to puff and brown slightly, about 35 minutes or so.  Cool 10 minutes and cut into 8 squares.

NUTRITIONAL INFO: Makes 8 servings, each containing:

516 calories, 40 g  fat, 10.7 g  carbs, 3.8 g  fiber, 6.9 g NET CARBS, 30 g  protein, 770 mg sodium