Moussaka is the Greek’s version of Lasagna. It is made of layers of eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. My low carb version is just as delicious as the original version. You won’t miss the carbs and you won’t have much leftovers!
Moussaka. Have you tried it? If not, you have no idea what you are missing out on. In fact, you need to go make some right now and try it!!! Seriously, the rich spices incorporated into the meat sauce layered over the soft eggplant, topped with the creamy béchamel….INCREDIBLE!!! It is one of my favorite Greek dishes.
My Grandmother Kriz, who recently passed away and I miss terribly MUCH, was Greek. But she never made Greek food. Therefore my mother never made Greek food. It wasn’t until I was an adult that I was exposed to the AMAZING GREEK FOOD SELECTIONS that are available. I have become a little obsessed. I have decided to dive in my Greek Heritage and start cooking some of those amazing dishes myself.
I bought this wonderful Saint John the Baptist Greek Orthodox Church Cookbook because church cookbooks are the BEST cookbooks to find those treasured “homemade” family recipes. It is quite a jewel to have in my cookbook collection. There are so many recipes I want to try. I checked out the Moussaka II recipe without the potato and I had to make it. After a little experimenting, I made a few changes and adapted it into my own low carb version!
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First, I slice my eggplant thin on a mandolin slicer. I personally use the De Buyer Swing Mandoline, Red. I absolutely love it. It is easy to use and cuts perfectly as you can see below. The red version is a little cheaper than the stainless steal version. I did a lot of research before purchasing it because I do a lot of slicing in my kitchen and I didn’t want another gadget I would be unsatisfied with. I am very happy with it.
Next I pan fry the eggplant to cook out all excess water. I have an amazing nonstick pan that I can just throw that eggplant on to crisp up and cook-out the water of the eggplant. If you don’t, you will need to add a touch of olive oil and cook the eggplant in that.
When they have a nice golden brown outside, I set them to the side until all the eggplant is cooked. Meanwhile, I make the hamburger sauce.
When my sauce is cooked, I grease a 11x 16 inch pan and layer 1/3 eggplant on the pan. Next I add the 1/2 meat sauce mixture, then 1/3 eggplant, then remaining meat sauce, then remaining eggplant. Add 1/4 cup Romano cheese over the eggplant. Set to aside.
Then you make the béchamel sauce. I use almond flour. This makes my Low Carb version not as pretty as the original Moussaka… but if it taste great, who cares, right?
Once the béchamel sauce is to the desired thickness, you will add it to the casserole and bake at 350 for 45 minutes.
To some this is a lot of work….
Is it worth it?
ABSOLUTELY!!! My husband has been asking me to make this again. And why not? It is guilt free. Add in a Greek Salad and a glass of wine…. HEAVEN!! Try it. You will love it. My Grandma Kriz had no idea what she was missing out on. If I could have tricked her into trying it, I think she too would have liked it. I so do miss her…
If you like this recipe, check out: Gourmet Deviled Eggs with Speck Ham and Roasted Red Pepper, Low-Carb Creamy Bruschetta Chicken, and Low Carb Carbonara.
- 3 medium eggplants
- 1 tsp olive oil
- 3 garlic cloves, chopped fine
- 1 onion, chopped fine
- 1 lb ground beef
- 15 oz tomato sauce
- 1/2 cup fresh parsley chopped
- 1/4 tsp cinnamon
- 1/4 cup almond flour
- 3 cup milk
- 3 eggs
- 6 tbs butter
- 1 cup Romano cheese
- 1/4 tsp nutmeg
- salt and pepper to taste
- Slice eggplant length wise 1/3 to 1/2 inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
- Meanwhile, sauté onion and garlic until translucent.
- Add in ground beef, breaking into crumbles, and sauté until cooked.
- Add in tomato sauce, parsley, salt and pepper, and cinnamon.
- Simmer for 30 minutes.
- While it is simmering, sauté eggplant in olive oil on each side until browned in a nonstick pan.
- Grease a 11x 16 Baking Dish. Layer 1/3 of cooked eggplant on bottom of baking dish.
- Add half of hamburger mixture.
- Layer 1/3 off eggplant over hamburger mixture.
- Add the rest of the hamburger mixture over eggplant.
- Add final layer of eggplant over hamburger mixture.
- Add 1/4 cup of Romano cheese over eggplant. Set aside.
- Melt butter on non stick skillet. Add in almond flour. Cook for 2 minutes.
- Add in milk and nutmeg, stirring until it reaches a boil. Remove from heat.
- Beat eggs in a blender.
- Add half of sauce to blender slowly continuing to blend to prevent curdling.
- Add egg mixture back into cream sauce. Stir in 1/2 cup Romano cheese.
- Return to heat and cook for one minute of the first sign of bubbling.
- Pour sauce over casserole.
- Sprinkle with remaining cheese.
- Bake at 350 for 45 minutes.
- Let stand for 45 minutes before serving,