Eggplant Lasagna (Moussaka)–Keto & Low Carb

What I love about keto is that I can eat flavorful, delicious and comforting food every day and still lose weight. I mean what's better than that? This recipe is the epitome of comfort with a lovely Mediterranean vibe that spices up any week night dinner. 

Moussaka is traditionally made with layers of potatoes and eggplants. Some versions call for zuchinni which you can totally use as well. But I found that eggplant along does the job for flavor and texture. I promise you won't even miss the potatoes!

Ingredients—Filling:
3 large eggplant, sliced 1/8 inch discs
1 tablespoon avocado oil
1 medium onion, chopped
1 lb ground beef
1 teaspoon Monkfruit Golden sweetener
1 teaspoon cinnamon
1 tablespoon dried oregano
1 can tomato sauce

Ingredients--Béchamel sauce:
1 tablespoon Kerrygold butter
Xanthan gum slurry*
1/2 cup heavy whipping cream, room temperature
1 cup whole milk
2 egg yolks, beaten
1/2 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup grated parmesan cheese

*Ingredients—Xanthan Slurry:
3 teaspoons avocado oil (or olive oil)
1 teaspoon xanthan gum

Directions:

1. Slice your eggplants into 1/8 inch thickness. Use a mandolin to achieve a uniform cut. I love this one!
2. Lay your eggplants on a baking tray and sprinkle them with salt. Set them aside and allow them to sweat.
3. In the meantime, prepare your meat filling. Sauté your onions and ground beef in 1 tablespoon of avocado oil over medium high heat.
4. Add all spices and cook until the meat is browned and fragrant. Remove the meat mixture from the heat and make bechamel sauce.
5. In a small sauce, melt butter and add your xanthan slurry. Whisk vigorously to combine.
6. Add your room temperature (this is key) heavy whipping cream and continue to whisk vigorously to combine the slurry and cream until smooth. Reduce the heat to low.
7. In a small bowl combine beaten egg yolks with room temperature milk. 
8. Temper the egg/milk mixture by taking a tablespoon of the hot heavy whipping cream and adding it to the bowl. Stir to combine.
   This allows the egg/milk mixture to come to temperature so when added to the sauce pan the eggs don't turn into scrambled eggs! (LOL)
9. Add the tempered egg/milk mixture slowly into the sauce pan.
10. Add 1/2 cup parmesan cheese and spices. Stir the sauce continuously to encourage it to thicken. Remove the sauce from the heat and now you're ready to assemble.
11. Pat your eggplants dry with a paper towel.
12. In a lasagna pan assemble your moussaka. Add alternating layers of meat sauce and eggplant. Your last layout should be eggplant. 
13. Pour the béchamel sauce on the top and sprinkle with the remaining parmesan cheese.
14. Bake your moussaka for 50-60 minutes at 350° or until the top is bubbly and a nice caramel color. Serve hot with some Keto Dinner Rolls and enjoy!

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