Eggplant Moussaka

Ingredients for 4 servings:

• 500 g minced meat
• 3 large eggplants
• 1 lemon(s)
• 2 eggs
• 200 g cream or almond milk, almond cream for low carb
• 2 large onions
• 1 nutmeg, as needed
• 50 g Parmesan, grated
• 2 cans of tomatoes, chopped
• 4 bay leaves
• 1 ½ tsp fennel seeds, ground or crushed
• e.g. parsley
• olive oil
• 3 cloves garlic
• 80 ml red wine and/or broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Low-carb / Paleo suitable

Cut the eggplants into 0.5 to 1 cm thick slices. Make a dressing from olive oil and squeezed lemon juice in a ratio of 2 to 3:1. For moussaka with eggplants, the eggplants must be pre-cooked, either by pan-frying or in the oven. Either brush each slice with the dressing, season with salt and pepper to taste, and fry individually. The slices should be browned on both sides. Or place the slices on a baking sheet or wire rack lined with parchment paper, brush with the dressing, and season with salt and pepper to taste. Bake at a high temperature, around 240°C, for about 25 minutes, turning halfway through. Method 1 is a bit more time-consuming, but the slices taste slightly better. Method 2 is quicker and requires less preparation. However, too much oil can make the eggplants mushy. Set the cooked eggplant slices aside or place them in a casserole dish. While the eggplant is baking, prepare the meat sauce: Add the onions, fennel seeds, and ground meat to the pan and cook at a higher temperature, seasoning with salt and pepper. After 2 to 3 minutes, add the garlic and bay leaves. Once the meat has browned, deglaze with stock and/or red wine. Once the liquid has reduced slightly, add the canned tomatoes and simmer for at least 10 to 15 minutes. Then add the chopped parsley and let it simmer for another 5 minutes. Meanwhile, prepare the casserole liquid: Combine the milk or cream with eggs, Parmesan cheese, nutmeg, salt, and pepper to taste, and mix. For a paleo/low-carb version, replace the cheese with another egg if desired. Line a casserole dish with half of the eggplant slices, then pour half of the tomato and meat mixture over the top. Repeat the process again and pour the egg mixture over the casserole. Optionally, you can also sprinkle dried oregano on top. Bake the casserole for 40 minutes at 180°C (350°F) until the egg mixture has set.