This is the ultimate dish I choose every time I’m cutting carbs

Preheat your oven to 375°F (190°C).

Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until golden and tender.

In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.

Add the ground lamb or beef to the skillet, cooking until browned. Stir in the oregano, cinnamon, nutmeg, crushed tomatoes, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.

In a small bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Mix until smooth.

To assemble the moussaka, layer half of the roasted eggplant slices in the bottom of a baking dish. Spread half of the meat mixture over the eggplant, followed by half of the cheese mixture. Repeat the layers, finishing with the cheese mixture on top.

Bake in the preheated oven for 30-35 minutes, until the top is golden and bubbly.

Allow the moussaka to cool for a few minutes before slicing. Garnish with fresh parsley before serving.

For a vegetarian version, replace the meat with a mix of mushrooms and lentils. You can also add a layer of zucchini or bell peppers for extra flavor and nutrition. If you prefer a creamier topping, substitute the ricotta mixture with a low-carb béchamel sauce made from almond flour and cream. For added spice, a pinch of red pepper flakes can be mixed into the meat sauce.