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Keto Skillet Moussaka Recipe – Quick & Delicious

Keto Skillet Moussaka
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Ingredients

Scale

Eggplant layer:

  • 1 small eggplant (about 12 ounces)
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper

Meat layer:

  • 1 tablespoon ghee or coconut oil
  • ½ cup chopped onions
  • 2 cloves garlic, smashed to a paste or minced
  • 1 lemon, thinly sliced
  • 1 cup fresh oregano leaves, chopped
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1½ pounds ground lamb or beef
  • 2 cups finely diced mushrooms
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cinnamon stick
  • 1 cup tomato sauce

Cheese sauce:

  • ¼ cup ghee or unsalted butter
  • ½ cup beef bone broth, homemade or store- bought
  • 2 large eggs, separated
  • 8 ounces feta cheese,
  • Crumbled Pinch of ground nutmeg
  • Fresh oregano leaves, for garnish
  • Melted ghee, avocado oil
  • Extra-virgin olive oil, for drizzling

Instructions

  • Preheat the oven to 350°F.
  • To prepare the eggplant layer, cut the stem off the eggplant and remove the skin with a vegetable peeler.
  • Slice the eggplant lengthwise into ⅛-inch-thick planks.
  • Season both sides of the slices with salt and pepper.
  • Place the eggplant on a greased rimmed baking sheet and bake for 15 minutes or until soft.
  • Remove the eggplant from the oven, but leave the oven on if you are baking the lasagna right away.
  • Meanwhile, make the meat layer: Heat 1 tablespoon of ghee in an 8-inch cast-iron skillet over medium heat.
  • Add the onions, garlic, lemon slices, oregano, and parsley.
  • Cook, stirring often, until the onions are soft, about 3 minutes.
  • Add the ground lamb and mushrooms.
  • Stir to crumble the meat.
  • Add the salt, pepper, nutmeg, and cinnamon stick, then stir in the tomato sauce.
  • Simmer, uncovered, for 10 minutes, then remove from the heat.
  • Remove half of the meat mixture from the skillet and place a layer of eggplant slices over the remaining meat mixture in the skillet.
  • Top the eggplant layer with the rest of the meat mixture, then add another layer of eggplant.
  • Set the skillet aside.
  • Make the cheese sauce: In a saucepan over low heat, combine the ¼ cup of ghee and the broth.
  • When the ghee is melted, whisk in the egg yolks, feta cheese, and nutmeg and stir just until combined.
  • Beat the egg whites until stiff, then fold them into the sauce.
  • Pour the cheese sauce over the eggplant in the skillet.
  • Place the skillet in the oven and bake the moussaka for 30 to 40 minutes, until the top is golden.
  • Let cool for 10 minutes before serving.
  • Garnish with oregano leaves and a drizzle of melted ghee.

Equipment

Notes

  • Store extras in an airtight container in the refrigerator for up to 4 days.
  • Reheat a baking dish in a preheated 350°F oven for 5 minutes or until warmed through.

Nutrition

Find it online: https://alch-lab.com/keto-recipes/1-keto-skillet-moussaka-quick-tasty/