Fructose Free Lamb & Eggplant Moussaka
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Learn more →Ingredients
6 servings
For the eggplant
- 2 large eggplants (about 2 lb total), sliced into ½-inch rounds
- 3 tbsp extra-virgin olive oil, for brushing
- ½ tsp salt
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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ tsp salt
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
- ¼ cup grated parmesan cheese (optional)
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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