Low Sodium Lamb & Eggplant Moussaka

Total time2 hr 5 min

Prep time35 min

Cook time1 hr 15 min

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Ingredients

6 servings

For the eggplant

2 large eggplants (about 2 lb total), sliced into ½-inch rounds
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3 tbsp extra-virgin olive oil, for brushing
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the meat sauce

2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground lamb
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the béchamel

3 tbsp extra-virgin olive oil
3 tbsp whole wheat flour
2 cups whole milk
2 large eggs
¼ tsp ground nutmeg
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large baking sheet, brush both sides with the 3 tbsp olive oil, and sprinkle with 1/2 tsp salt. Roast for 20–25 minutes, flipping once halfway through, until the rounds are tender and golden at the edges.
2
While the eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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