Eggplant Moussaka

• 1 (14 oz) eggplant
• 1 tsp salt

Meat sauce:

• Oil to sauté
• 1/4 onion, diced
• A bit of pepper (optional), minced
• 3 cloves of garlic, minced
• 1 pound ground beef
• 1 tbsp oregano
• 1 tbsp basil
• 1/4 tsp cinnamon
• Salt & pepper to taste
• 1/2 cup tomato sauce
• 1 tbsp tomato paste
• 1/2 cup broth (meat, chicken, etc.)
• 2 bay leaves

Cream sauce:

• 8 oz cream or mascarpone cheese
• 1 egg
• Salt & pepper to taste
• 1/2 tsp garlic powder
• 1 oz Parmesan cheese, for topping

1. Preheat oven to 350F.
2. Slice eggplant to thin slices.
3. Salt it generously and leave it for 10 minutes to sweat in the bowl.
4. After 10 minutes rinse it well with a plenty of water.
   1. When I did this I didn't salt it too heavy, and didn't bother rinsing, it was fine.
5. Dry eggplant and put it on a sheet pan on a piece of parchment paper.
6. Bake for 15 to 20 minutes until slightly softened and browned.
   1. 400F may be better for this.

Meat sauce:

1. Heat about 1 tbsp of cooking fat.
2. Sauté the onion, pepper (optional) until translucent.
3. Add the garlic and cook for an additional 1-2 minutes.
4. Add ground meat and stir until browned.
5. Add the herbs, salt, and pepper.
6. Add the tomato sauce, tomato paste, broth and combine.
7. Put the bay leaf and leave it to cook uncovered until water has been evaporated, stirring occasionally.

Cream sauce:

1. Mix the cream or mascarpone cheese with the egg. Add the spices, salt, and pepper, whisk or mix until fully combined.

Assembly:

1. Place half of the eggplant slices on the bottom of deep lasagna dish and top with meat sauce.
2. Place another half of eggplant slices on the sauce layer.
3. Pour everything with keto bechamel sauce.
4. Top with Parmesan cheese