• prep: 30 min
• cook: 3 hr
• total: 3 hr 30 min

servings:

My gluten-free Lower-Carb Beef Eggplant Moussaka Casserole has a couple non-traditional elements that make it truly special.

• 1½ lbs (680 g) ground beef (or lamb, if that’s your thing)
• 1 large onion, diced
• 10 large cloves garlic, minced or crushed
• 1½ cups (355 ml) Cabernet Sauvignon (or another fruity, dry, full-bodied red wine)
• 1 (14.5 oz/411 g) can diced tomatoes, with juices
• 1 (6 oz/170 g) can tomato paste
• 1 tablespoon Herbes de Provence mix
• 1½ teaspoons coarse sea salt
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground allspice
• ½ teaspoon black pepper
• 2 cups (475 ml) water or low-sodium beef stock
• 2½ to 3 lbs (1.13 to 1.4 kg) eggplant (about 2 very large eggplants), sliced horizontally into ?-inch thick rounds
• 6 tablespoons olive oil
• Salt and black pepper
• 2 cups (475 ml) heavy cream
• ¼ teaspoon coarse sea salt
• 3 large eggs + 2 large egg yolks, lightly beaten
• 4 oz (115 g) Gruyere, sharp white Cheddar, or a mixture of both, shredded and tossed with 1 teaspoon tapioca starch (see Note)

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