Who doesn’t love a hearty, Mediterranean dish? This Low-Carb Greek Moussaka with Eggplant is a total game-changer for anyone looking to keep things light yet satisfying.
You know those days when you’re craving comfort food but want to stay on track with healthy eating? This recipe has your back. Made with layers of roasted eggplant, a seasoned meat sauce, and a creamy béchamel that substitutes traditional flour with almond flour, this dish is both nutritious and mouthwatering. Plus, it’s super customizable! Whether you’re all about that meaty experience or want to throw in some extra veggies, you can adjust the ingredients to your liking.
Let’s dive into this easy, no-fuss recipe that takes your taste buds straight to Greece without all those carbs!
Serving and Pairing Suggestions
When it comes to enjoying this moussaka, there are so many fun ways to serve it! Pair it with a refreshing Spinach and Pomegranate Salad for an extra crunch and vibrancy.
If you’re in the mood for something a bit heartier, serve it alongside Roasted Vegetables for that extra nourishment. And don’t forget to whip up some homemade Tzatziki Greek sauce for dipping! Feeling fancy? A glass of Watermelon Sangria would complement the meal perfectly during warm summer nights.
Tips and Notes
- Eggplant Preparation: Salt the eggplant slices before roasting. This helps draw out moisture and bitterness.
- Meat Options: Feel free to swap ground lamb for ground turkey or chicken for a lighter touch.
- Béchamel Sauce: For added richness, consider adding an egg to the béchamel sauce for a creamier texture.
- Storage: This moussaka keeps well in the fridge for up to 3 days. Just reheat it gently before serving!
Don’t wait! Gather your ingredients and give this Low-Carb Greek Moussaka with Eggplant a try. It’s sure to become a go-to recipe in your kitchen!
Low-Carb Greek Moussaka with Eggplant
Equipment
- 1 Large frying pan
- 1 Baking dish
- 1 Oven
- 1 Spatula
- 1 Whisk
- 1 Knife
Ingredients
- 2 medium eggplants - sliced into 1/4 inch rounds
- 1 pound ground beef - or turkey
- 1 medium onion - finely chopped
- 2 cloves garlic - minced
- 1 can - 14 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil - for brushing
- 1 cup heavy cream - for béchamel sauce
- 2 large eggs - for béchamel sauce
- 1 cup grated Parmesan cheese - for béchamel sauce
- 1 tablespoon butter - for greasing baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- Brush eggplant slices with olive oil and place them on a baking sheet. Bake for about 25 minutes until softened and slightly golden.
- In a large frying pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add ground meat to the pan and cook until browned. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Let simmer for 10 minutes.
- In a separate bowl, whisk together the heavy cream, eggs, and Parmesan cheese to create the béchamel sauce.
- In a greased baking dish, layer half of the baked eggplants, then the meat mixture, followed by the remaining eggplants. Pour the béchamel sauce over the top.
- Bake in the preheated oven for 40-45 minutes until the top is golden and bubbly.
- Allow to cool for about 15 minutes before serving.