Our <a href="https://www.dietdoctor.com/low-carb">low-carb</a> version of this Greek classic is juicy, cheesy, packed with vegetables and way quicker and easier to prepare than the original. Even the Greek gods would lick their fingers after savoring this hearty meal.

10 oz. eggplant

4 tbsp olive oil

1 yellow onion

3 garlic cloves, chopped

1 tsp ground cinnamon

1 tbsp paprika powder

1 tbsp dried oregano

1 1/4 tsp salt

1/2 tsp ground black pepper

20 oz. ground chicken, or any other ground meat

1/2 cup tomato sauce

3 oz. cream cheese

1/2 cup heavy whipping cream

7 oz. shredded cheese

3 oz. leafy greens (optional)

1 Preheat the oven to 360°F (185°C).
2 Cut the eggplant into small dices, around half an inch (1x1 cm). In a large frying pan, fry eggplant in olive oil on medium heat. Salt and pepper.
3 Add chopped onion, garlic and spices. Fry for a few minutes until the onion and eggplant start to soften and get some color.
4 Add ground meat and fry until cooked through. Stir in tomato sauce and let it simmer for a few minutes.
5 In a saucepan, mix the ingredients for the cheese sauce - save half of the cheese for the top! Let simmer for a few minutes until it thickens.
6 Transfer the meat into a large baking dish or several small ones. Pour the sauce on top and top with the remaining cheese.
7 Place in the oven for about 20 minutes or until the cheese turns a nice golden color. Serve with leafy greens.