Low carb moussaka without bechamel

Finely chop an onion and cook in a saucepan with a little olive oil until soft and golden, about 8 minutes.

Add about six grated garlic cloves and warm through until fragrant.

Add 2 pounds of ground beef and toss over medium-high heat until most of the pink is gone.

Season with salt, black pepper, a quarter to half teaspoon of cinnamon and red pepper flakes; add a 15 ounce can of crushed tomatoes and rinse the can with a little water into the pan.

Cover and cook over medium heat 20 to 25 minutes until thick.

Add chopped parsley and a heaping teaspoon of dried oregano; taste and adjust salt and pepper; set aside.

Halve the cauliflower, cut off the stem and leaves, and cut into about half-inch slices.

Arrange the slices, slightly overlapping, in the baking pan the moussaka will bake in (round, 9x13 or lasagna pan); drizzle with olive oil and season with salt and pepper.

Roast at 425F on the center rack 20 to 25 minutes until fork tender.

Sprinkle with a generous amount of Parmesan and some shredded mozzarella; set aside.

Cut the eggplant into half-inch slices, salt them in a colander until the bitter juices come out, then pat dry.

Pan fry the eggplant in a skillet over medium-high heat in two batches, 3 to 4 minutes per side until golden, then drain on paper towels (or roast at 425F about 20 minutes).

Layer the eggplant over the cauliflower and cheese, then a light layer of Parmesan and some mozzarella.

Thinly slice 4 tomatoes and 2 bell peppers into rounds.

Pour all the meat sauce over, spread evenly, add more Parmesan and lots of mozzarella, then layer the pepper and tomato slices on top.

Brush the slices with a little oil and season with salt and dried oregano.

Bake uncovered at 425F for 45 minutes, with the broiler on for the last 5 minutes for some char.

Let it sit 10 to 15 minutes, or up to 30 to 40, to set; absorb any released juices with paper towels or a clean kitchen towel.