Keto Moussaka

• Place a large saucepan over medium-high heat and add 1 tablespoon of the oil.
• Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and pepper.
• Add the ground lamb and brown using a spoon to break it up. Cook until browned.
• Add the tomato paste and cook for 3 minutes.
• Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened.
• While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise.
• Sprinkle the slices with the remaining salt and set aside on absorbent paper for 10 minutes.

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• Rinse off the excess salt and pat the eggplant dry.
• Place a large frying pan over medium-high heat and fry the eggplant slices in the remaining 2 tablespoons of oil. Fry for 1-2 minutes on each side, until lightly brown.
• In a small saucepan, add the cream cheese, cream, and butter, place over medium heat. Heat until completely melted, whisk well.
• Add the mozzarella cheese and whisk well. Remove from the heat.
• Preheat the oven to 180C/355F.
• Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices. Repeat these layers twice more, ending with a layer of eggplant.
• Pour over the cheese sauce, smooth out, and top with the cheddar.
• Bake in the oven for 35-40 minutes until the top is golden.
• Cut into 8 slices and serve hot.