Low Carb Musaca

Indulge in the rich and comforting flavors of this Low Carb Musaca, a wholesome twist on the classic Balkan casserole that's perfect for those following a low-carb or keto lifestyle. This hearty dish layers tender, oven-roasted eggplant slices with a savory ground beef and tomato filling, seasoned with aromatic garlic, oregano, and basil. Topped with a creamy almond milk béchamel sauce and melted cheddar cheese, this musaca offers all the decadence minus the carbs. With just 30 minutes of prep time, this gluten-free dish is a satisfying, protein-packed meal that's perfect for family dinners or meal prepping. Serve it warm, and savor every bite of its rich, golden goodness!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 500 grams ground beef
• 1 medium onion
• 3 large garlic cloves
• 2 tablespoons tomato paste
• 400 grams diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams cheddar cheese
• 2 tablespoons butter
• 250 milliliters unsweetened almond milk
• 100 grams cream cheese
• 0.25 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Slice the eggplants into 0.5 cm thick rounds, brush both sides with olive oil, and spread them out on a baking sheet. Bake in the preheated oven for 15-20 minutes until tender and slightly golden.

Step 3

While the eggplants are baking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.

Step 4

Add minced garlic and stir for another minute until fragrant.

Step 5

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

Step 6

Stir in the tomato paste, diced tomatoes, dried oregano, dried basil, salt, and black pepper. Lower the heat and simmer the mixture for 10 minutes until it thickens.

Step 7

For the béchamel sauce, melt butter in a small saucepan over medium heat. Stir in almond milk and heat until just starting to simmer.

Step 8

Add the cream cheese and whisk continuously until it is fully melted and incorporated. Season with nutmeg, salt, and pepper to taste.

Step 9

Layer half of the baked eggplant slices on the bottom of a greased baking dish, followed by half of the meat mixture. Repeat with remaining eggplant and meat mixture.

Step 10

Pour the béchamel sauce evenly over the top of the meat and eggplant layers, and sprinkle with grated cheddar cheese.

Step 11

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

Step 12

Allow the Musaca to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(2553.7g)

Amount per serving	% Daily Value*
Calories	2857.2

Total Fat 219.6g	0%
Saturated Fat 90.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 547.6mg	0%
Sodium 4532.7mg	0%
Total Carbohydrate 114.5g	0%
Dietary Fiber 40.7g	0%
Total Sugars 52.3g
Protein 118.3g	0%

Vitamin D 97.3IU	0%
Calcium 1283.4mg	0%
Iron 16.5mg	0%
Potassium 5222.8mg	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: 68.0%

Protein: 16.3%

Carbs: 15.8%