Webdirections Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning. Bake at …
Preview
See Also: Food RecipesShow details
This easy moussaka combines eggplant and lamb for a low-carb take on the Greek classic dish. Heat olive oil in a skillet over high heat. Add the eggplant strips and fry until softened and golden brown on both sides. You may need to do this in batches of 3-4 strips at a time.
Unlike lasagna which contains pasta sheets, moussaka uses sliced eggplant or a combination of potatoes and eggplant. My vegan Moussaka is layered with potatoes, eggplant slices, tomato no-meat sauce, and topped with a thick cashew béchamel sauce.
And as usual, very simple to make. The classic recipe for Moussaka consists of layers of potatoes and aubergines, sandwiched between lamb mince and white sauce. Greek chefs insist that frying the aubergines after coating them in egg and breadcrumbs is what makes the moussaka truly come alive.
You can make a couple of modifications to reduce carbs, like using less tomato, or use a combination of raw tomatoes & paste. Instead of 2 eggplants, you can use 1 eggplant and 1 courgette which is lower in carbs (I'm Mediterranean and we use courgettes & eggplants for traditional mousakka).