Keto Moussaka with Eggplant and Meat Sauce

Ingredients

• 2 large Eggplant
• 1 lb Ground Beef
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1 can Crushed Tomatoes
• 1/2 cup Red Wine
• 1 tsp Dried Oregano
• 1/4 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 cup Heavy Cream
• 4 oz Cream Cheese
• 1/4 tsp Nutmeg
• 1/2 cup Parmesan Cheese

Instructions

1. 1Preheat oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds. Brush with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until softened.
2. 2In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
3. 3Add the diced onion and minced garlic to the skillet and cook until softened.
4. 4Stir in the tomato paste, crushed tomatoes, red wine, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
5. 5In a separate saucepan, combine heavy cream and cream cheese. Cook over low heat until the cream cheese is melted and the sauce is smooth. Stir in nutmeg and parmesan cheese.
6. 6Assemble the moussaka: In a baking dish, layer eggplant, meat sauce, and béchamel sauce. Repeat layers, ending with a layer of béchamel sauce.
7. 7Bake for 25-30 minutes, or until golden brown and bubbly.

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