Moussaka

from The Low-Carb Gourmet by Karen Baraby

Eggplant:
Preheat the boiler.
Trim the stem-end from 2 1-lb. eggplants, and cut into 1/3" slices.
Spray both sides with olive oil, and broil about 4" from the element until brown.  Turn and broil the other side.

Meat:
Heat 2 T olive oil in a large pot.
Add: 1 onion, chopped, and a few cloves of garlic, minced.
Saute until onion browns slightly.
Add 3 lb ground meat (lamb, beef...I used turkey this time).  Cook on high, breaking up lumps, until it doesn't look raw.
Add 1 cup chopped canned tomatoes, 1 t salt, 1 t (or more) oregano, 1 t cinnamon.
Simmer 30 minutes.  Cool, and beat in 3 eggs, and 1 cup grated Parmesan cheese.

Sauce:
In a medium bowl, mix:
2 c ricotta cheese
1/2 c grated Parmesan
1/4 c grated Pecorinno
1/4 t nutmeg
1/4 t salt
pepper to taste
Beat in 3 eggs.

Assemble:
Preheat oven to 350F.
Spray a 9x13" baking dish with olive oil.
Place a layer of eggplant (not overlapping) in the dish.
Spoon half of the meat over.
Make another layer of eggplant.
Spoon the rest of the meat over.
Put the remaining eggplant on top.
Cover (carefully) with the sauce.
Bake 45 minutes to an hour, until the top is golden.
Let rest at least 10 minutes before serving.