Moussaka is an eggplant Greek dish similar to lasagna. I took out the carbs to make this Low Carb Moussaka Recipe. It is just as delicious as the traditional version!
Low Carb Moussaka- Greek Moussaka
Greek Moussaka is made of layers of fried eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. My low carb Moussaka 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.
“Voyage in Greek Cooking” by Saint John the Baptist Greek Orthodox Church
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.
I salt it just a bit and set it out for a few minutes to sweat out the water.
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….
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…
Additional Low Carb Recipe Favorites include:
- Instant Pot Paleo Bacon Jam
- Instant Pot Jalapeno Popper Chicken
- Grilled Brat Kabobs
- Low Carb Chicken Pan Pizza
- Cauliflower Fried Rice
- Low Carb Southern Cauliflower Potato Salad
Low Carb Moussaka- a Delicious Eggplant Dish
Ingredients
- 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 chopped fresh parsley
- 1/4 tsp cinnamon
- 1/4 cup almond flour
- 3 cups milk
- 3 eggs
- 6 tbs butter
- 1 cup Romano Cheese
- 1/4 tsp nutmeg
- salt and pepper
Instructions
- Slice eggplant length wise ⅓ to ½ 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 9×13 Baking Dish. Layer ⅓ of cooked eggplant on bottom of baking dish.
- Add half of hamburger mixture.
- Layer ⅓ off eggplant over hamburger mixture.
- Add the rest of the hamburger mixture over eggplant.
- Add final layer of eggplant over hamburger mixture.
- Add ¼ 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 ½ 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,
Michelle says
Has anyone made this recipe yet, besides the author? Just wondering how it turned out.
Kim | Low Carb Maven says
Katie, I’m sorry to hear about your grandmother. I will be thinking about you….. It feels crass talking about your recipe after that, but I need to tell you how much I love this recipe. It looks amazing and the photos are just beautiful. Thanks for sharing this with us.
Kathy @ Beyond the Chicken Coop says
Oh Wow!!! This looks wonderful! I think of lasagna as comfort food and I think moussaka goes right into that same category!
karrie @ Tasty Ever After says
I love moussaka and I’m loving your low carb version even more! Will have to try soon. And I agree with you that church cookbooks are the best, especially Greek ones 🙂
Tez @ Chile and Salt says
I am so making this Katie! My girls are just about finished with school & will be coming home for the summer. They are all about bikini`s & low carb meals & this looks so good ! Pinning for later!
Dawn @ Girl Heart Food says
This looks wonderful! I make and eat moussaka regularly, and especially at Christmas. It’s one of my favourite dishes, especially when there’s wine, bread and salad involved. Your grandmother would love, I’m sure! Thanks for sharing a lovely recipe 🙂
IGOR @ COOKING THE GLOBE says
I love Moussaka! Your low carb version looks good too!