Skillet Moussaka

d12f9d29bf86ba8e69c134926eb859b0I worked in downtown Detroit for many years, my office being but two blocks from Greek town. I thus became something of an expert on Greek food.

Moussaka is a favorite of mine and I’ve made several casseroles over the year, but this recipe is a good but quick substitute. It comes together quite fast, and tastes surprisingly good.

Great for a quick meal.

INGREDIENTS:

  • 1 medium eggplant, peeled and diced.
  • 1 1/4 pound ground beef
  • 2 garlic cloves, minced
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • dash pepper
  • 2 tablespoons butter
  • 1 egg yolk
  • 1 cup milk
  • 4 ounces shredded Monterey jack or mozzarella cheese, grated
  • chopped parsley (optional)

INSTRUCTIONS:

  1. Peel and cut eggplant into diced chunks about 1/2 inch each.
  2. Brown beef with garlic in skillet; drain.
  3. Add eggplant, tomato paste, water, oregano, salt, onion powder, cinnamon, ground ginger, allspice, and pepper.
  4. Cook about 10 minutes or until eggplant is tender.
  5. Combine milk and egg in small bowl. Set aside.
  6. Melt butter in small saucepan. Add milk mixture. Cook over low heat stirring constantly until thickened
  7. Power white sauce over meat mixture. Top with cheese.
  8. Place skillet in oven about 6 inches from broiler and broil on high for 2-3 minutes or until cheese is browned. If you don’t want to turn oven on, you can cover the skillet and just cook until the cheese melts.
  9. Sprinkle chopped parsley on top if desired.

SERVES: 6

NOTES: You can make a traditional roux of flour and butter if you wish instead of the egg, but the carbs will be higher.

SOURCE: Low Carb Yum

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One thought on “Skillet Moussaka

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