Keto Moussaka with Eggplant and Cauliflower Bechamel

Ingredients

• 2 large Eggplant
• 1.5 lbs Ground Beef
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Tomato Paste
• 1/2 cup Dry Red Wine
• 2 teaspoons Dried Oregano
• 1/2 teaspoon Ground Cinnamon
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 large head Cauliflower
• 4 tablespoons Butter
• 1 cup Heavy Cream
• 2 each Eggs
• 1/2 cup Grated Parmesan Cheese

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 2 large eggplants into 1/4-inch thick rounds. Place the eggplant slices on a baking sheet, sprinkle them evenly with 1 teaspoon of salt, and let them sit for 30 minutes to draw out excess moisture. After 30 minutes, gently pat the eggplant slices dry with a paper towel.
2. 2In a large skillet, cook the 1.5 lbs of ground beef over medium-high heat until it is browned. Drain off any excess fat from the skillet. Add the 1 large chopped onion and the 4 minced cloves of garlic to the skillet with the beef. Cook, stirring occasionally, for about 5-7 minutes, or until the onion is softened and translucent.
3. 3Stir the 2 tablespoons of tomato paste into the beef and onion mixture until it is well combined. Pour in the 1/2 cup of dry red wine and scrape the bottom of the skillet to loosen any browned bits. Add the 2 teaspoons of dried oregano, 1/2 teaspoon of ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4While the beef mixture is simmering, prepare the cauliflower. Cut the 1 large head of cauliflower into florets and steam or boil them until they are very tender, about 15-20 minutes. Drain the cauliflower very well to remove as much water as possible.
5. 5Transfer the drained cauliflower to a food processor. Add the 4 tablespoons of butter, 1 cup of heavy cream, 2 eggs, and 1/2 cup of grated Parmesan cheese to the food processor. Blend until the mixture is completely smooth and creamy. This is your cauliflower bechamel sauce.
6. 6Assemble the moussaka in a baking dish. Spread half of the ground beef mixture evenly over the bottom of the dish. Arrange half of the prepared eggplant slices over the beef layer. Spoon half of the cauliflower bechamel sauce over the eggplant. Repeat these layers with the remaining beef mixture, eggplant slices, and bechamel sauce.
7. 7Place the baking dish in the preheated oven. Bake for 45-60 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Allow the moussaka to cool slightly for about 10-15 minutes before serving. This resting period helps the layers set.

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