Low Sodium Moussaka with Eggplant and Lamb

Total time2 hr 15 min

Prep time40 min

Cook time1 hr 15 min

Low Sodium Moussaka with Eggplant and Lamb

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Ingredients

6 servings

For the eggplant

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

For the lamb sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lbs ground lamb
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
½ cup dry red wine
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp black pepper
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 bay leaf

For the béchamel

4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ tsp ground nutmeg
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs, lightly beaten
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Heat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer across two sheet pans. Brush both sides with the 3 tbsp olive oil and season with 1 tsp kosher 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 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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