Easy Greek Moussaka - Low Carb

I made this with ground lamb, but you can easily substitute ground beef, turkey, or chicken. I've made this the hard way and really enjoyed this sped-up version just as much.

What you will need:

• Cooking spray
  1 large eggplant 2-3 lbs, peeled and cut into 1-inch chunks
  7 tablespoons olive oil
  Salt and pepper
  1 onion, chopped
  2 cloves garlic, minced
  1 pound ground lamb
  1 can (28 oz) diced tomatoes
  2 teaspoons dried oregano
  1/3 cup chopped fresh flat-leaf parsley
  1 teaspoon ground cinnamon
  1 cup (8 oz) ricotta cheese, room temperature
  3/4 cup (4 oz) feta cheese, room temperature
  1 large egg, room temperature
  
  
  What you will need to do:
  
  
  Preheat oven to 450 degrees. Coat a 4 quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.
  
  
  
  
  
  Meanwhile, in a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant in ovenproof dish.
  
  
  
  
  
  Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. 
  
  
  
  
  
  Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.
  
  
  
  
  
  8 generous servings; each has: 351 calories, 11g carbs - 2g fiber for 9 net carbs