Go Back
–+ servings
Low-Carb Greek Moussaka with Eggplant

Low-Carb Greek Moussaka with Eggplant

This Low-Carb Greek Moussaka with Eggplant is a delightful and healthy twist on the traditional recipe. Filled with layers of roasted eggplant, seasoned ground meat, and a creamy béchamel sauce, this dish is perfect for those looking to enjoy Mediterranean flavors without the extra carbs.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 350 kcal

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.

Notes

For a lighter version, use ground turkey instead of ground beef. Consider adding zucchini for extra moisture.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven. You can also freeze individual portions for a quick meal.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 22gFat: 25gSaturated Fat: 10gCholesterol: 120mgSodium: 400mgFiber: 4gSugar: 3g
Keyword Eggplant, Healthy, Low-carb, Mediterranean, moussaka
Tried this recipe?Please consider Leaving a Review!