Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!

Recipe Room Home » Low Carb Recipes » Beef, Lamb and Veal « Previous Recipe · Next Recipe » BC's Moussaka Reviews Views Date of last review 1 3868 Sun October 30, 2005 Recommended By Average Rating No recommendations 10.0 Description: Ingredients: 2 medium eggplants -- peeled and sliced in 1/2" slices 1 pound ground lamb 1/2 cup chopped onion 1/4 cup white wine 1/4 cup water may sub 1/2 cup chicken broth for wine and water 2 Tablespoons dried parsley 1 Tablespoon tomato paste 1/2 cup finely crushed pork rinds 1/2 cup shredded mozzarella cheese 2 eggs -- beaten well 1/4 teaspoon ground cinnamon -- do not leave this out! Topping: 2 eggs -- beaten well 1 1/2 cup cottage cheese 1/2 cup parmesan cheese 1 cup shredded mozzarella cheese 57 grams slivered almonds How To Prepare: Peel and slice eggplant to 1/2" slices. Put paper towel on flat surface, sprinkle each slice with salt and place salt side down on paper towel. Sprinkle the top side of the slices with more salt, place paper towel on top of slices, put heavy breadboard on top of paper towel and weigh down with heavy stuff. This leeches as much moisture out of the eggplant as possible. Allow this to sit for at least 30 minutes or more. Brown the lamb and onion till done. Drain and return to pan. Add wine and water (or chicken broth), parsley, tomato paste, salt/pepper. Simmer till liquid is evaporated. Allow this mixture to cool. Mix in the pork rinds, 1/2 cup mozarella cheese, 2 beaten eggs, and cinnamon. Set aside. Place a non-stick pan over medium-high heat with 3 tablespoons of oil. Brown the eggplant slices on both sides being careful when you add them to the oil as they will splatter. Do this in batches till all eggplant is well browned. Line a deep 9" x 9" pan with 1/2 the browned eggplant, spoon the meat mixture over the eggplant and pat down. Place remaining eggplant slices on top of meat mixture. Combine the topping ingredients except the slivered almonds. Spoon over the top layer of eggplant, sprinkle slivered almonds on top. Bake 350 degrees for 45 minutes to 1 hour or till browned and bubbly (first 20 minutes cover with foil, then remove). Carbs per serving - include all nutritional information if known: 99g carbs total Effort (Easy, Average, Difficult): Easy Source: BC in OR

Author hollytimblin Junior LCF Member Registered: September 2005 Posts: 0 Review Date: Sun October 30, 2005 Would you recommend the Recipe? No | Rating: 10    Pros: Cons: This recipe is one of my favorites, it makes great leftovers! The cinnamon really makes it! I'm not a big lamb fan so I just used turkey instead. Beware that the eggplant really soaked up the salt, so I would suggest not adding salt to your meat mixture.

Featured Low Carb Products! Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!