Low-Carb Keto Eggplant Moussaka Recipe - layers of eggplant with meaty sauce in between. Topped with cheesy topping. Flavorful and delicious, easy to make, Greek cuisine inspired low-carb meal.
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– 2 eggplants — sliced into 1/2 cm rounds – 3 tbsp olive oil – 1 1/2 lb lean ground beef or meatloaf mix – 1 onion — small, chopped – 2 cloves garlic — pressed – 1 cup tomato sauce – 1/2 cup vegetable or beef stock — could substitute with dry white wine – 3 tbsp parsley — chopped, fresh – 3 tbsp breadcrumbs — crushed pork rinds for keto – 2 egg whites – 1 tsp salt – 1/2 tsp black pepper Topping: – 3 tbsp butter – 1 tbsp cornstarch — see notes for keto, do not use – 1 1/2 cups milk — see notes for keto, use 1 cup heavy cream – 1/8 tsp ground nutmeg – 1 1/2 cups grated mozzarella cheese
12 servings
1 hr 10 mins
Add the tomato sauce and stock (or wine). Season with salt and pepper. Bring to a boil and reduce the heat to low. Simmer for 15 minutes. Remove from heat and let the sauce cool for 10 minutes. Mix in the breadcrumbs (pork rinds for keto) and egg whites. Add parsley.
Combine butter, milk and cornstarch in a pan. Bring to a boil, whisk constantly until the mixture thickens. Lower the heat and simmer for 2 minutes. Stir in 1/2 of the cheese. Add ground nutmeg, 1/8 tsp black pepper and 1/2 tsp salt. Pour over the dish, top with the rest of the cheese and bake for 40-50 minutes at 350 F until golden.
Heat heavy cream, then add butter and 1 cup of the cheese, stir until melted. Add salt, pepper to taste and nutmeg. Pour on top of the dish, sprinkle with the remaining cheese. Bake for 40-50 min at 350 F until golden.