Low Carb Moussaka

Peel the eggplant, then slice it into 1/4-inch thick slices lengthwise. Sprinkle each slice with salt and place them in a colander in the sink (or over a plate) to drain for 30 minutes.

Rinse the eggplant slices then place them between sheets of paper toweling, pressing down lightly, to dry.

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish and rimmed baking sheet.

Place the eggplant slices on the baking sheet. Brush with olive oil. Place the baking sheet in the oven and bake at 350 degrees F for 10-15 minutes, or until the eggplant is tender. Remove from the oven and set the eggplant aside.

In a large skillet, combine the onion, ground meat, and olive oil. Cook, stirring frequently, until the meat is browned and the onion is soft.

Add the salt, pepper, nutmeg, cinnamon, sugar substitute, tomato sauce, and butter. Cook, stirring frequently, until the sauce has reduced and is very thick. Remove the pan from the heat and set aside.

Place half of the eggplant slices in a layer in the bottom of the greased baking dish. Top with 1/3 of the grated cheese. Spread half of the meat mixture over the cheese. Add another 1/3 of the cheese and the remaining meat. Place the remaining eggplant slices in a layer over the meat. Top with the remaining cheese.

Beat together the eggs and cream until completely mixed. Evenly pour the mixture over the moussaka, completely covering the cheese layer. Drizzle the melted butter over the top.

Place the baking dish in the oven and bake at 350 degrees F for 50-60 minutes, or until golden brown and a knife inserted in the center comes out mostly dry.

Remove the pan from the oven and let cool for 10 minutes, then cut into serving pieces. Serve warm.