Low Carb Moussaka

Indulge in the rich and comforting flavors of Low Carb Moussaka, a healthier take on the Greek classic that's perfect for keto and low-carb lifestyles. This delicious casserole combines tender layers of roasted eggplant with a savory ground beef filling, seasoned with warm spices like cinnamon and oregano for authentic Mediterranean flair. A luscious, creamy topping made from feta, cream cheese, and a hint of nutmeg brings the dish together, creating a golden, bubbly crust that’s irresistibly satisfying. With only 30 minutes of prep time, this guilt-free moussaka is perfect for weeknight dinners or an impressive meal for guests. Serve it warm and pair it with a simple green salad for a complete and nutritious feast. Whether you're watching your carbs or just looking for a hearty yet light dinner option, this recipe is bound to become a favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 500 grams ground beef
• 1 large onion
• 3 garlic cloves
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 125 ml red wine
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams feta cheese
• 200 grams cream cheese
• 2 large eggs
• 0.25 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Slice the eggplants into 1 cm thick slices. Lay them out on a baking sheet and brush both sides with olive oil. Season lightly with salt.

Step 3

Bake the eggplant slices in the oven for 15-20 minutes until they are soft and slightly browned, then remove and set aside.

Step 4

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned.

Step 7

Stir in the canned tomatoes, tomato paste, red wine, oregano, cinnamon, salt, and black pepper. Let it simmer for 15-20 minutes until the sauce thickens.

Step 8

In a medium bowl, mash the feta cheese with a fork. Add the cream cheese, eggs, and nutmeg. Mix until smooth and creamy.

Step 9

To assemble, layer half of the eggplant slices in the bottom of a baking dish. Spread the beef mixture evenly over the eggplant.

Step 10

Add another layer of the remaining eggplant slices.

Step 11

Pour the cheese topping over the last layer of eggplants, spreading it out with a spatula to cover completely.

Step 12

Bake in the oven for 30-35 minutes, until the top is golden brown.

Step 13

Let the moussaka sit for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3033.0g)

Amount per serving	% Daily Value*
Calories	3726.4

Total Fat 281.1g	0%
Saturated Fat 117.7g	0%
Polyunsaturated Fat 13.8g
Cholesterol 1114.0mg	0%
Sodium 7819.9mg	0%
Total Carbohydrate 143.4g	0%
Dietary Fiber 51.4g	0%
Total Sugars 79.2g
Protein 158.3g	0%

Vitamin D 114IU	0%
Calcium 1629.9mg	0%
Iron 19.8mg	0%
Potassium 6338.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.7%

Protein: 16.9%

Carbs: 15.4%