Creating Low-Carb Beef and Eggplant Moussaka can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare Eggplant: Lightly sprinkle salt on the sliced eggplants and let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.
3. Sauté Eggplant: Heat 1 tablespoon of olive oil in a skillet. Add the eggplant slices and sauté until golden brown on both sides. Set aside.
4. Cook Beef Mixture: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for an additional minute.
5. Add Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned.
6. Add Tomatoes and Spices: Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for about 10 minutes.
7. Prepare Cheese Sauce: In a bowl, mix Greek yogurt, eggs, and half of the shredded mozzarella cheese until well combined.
8. Layer Ingredients: In a baking dish, layer half of the sautéed eggplant, followed by the beef mixture, and then the remaining eggplant.
9. Add Cheese Sauce: Pour the yogurt mixture over the top layer of eggplant. Sprinkle the remaining mozzarella cheese on top.
10. Bake: Place in the preheated oven and bake for 30-35 minutes or until the top is golden and bubbly.
11. Cool and Serve: Remove from the oven and let it cool for about 15 minutes before serving.

These steps will guide you in creating this incredible dish effortlessly.