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Servings: 12

Low-Carb Keto Eggplant Moussaka Recipe

Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
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.
Eggplant moussaka layers
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Ingredients

  • 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

Instructions

  1. Preheat oven to 375F.  Spread the eggplant rounds over one or two roasting pans. Brush with olive oil. Bake for 10 minutes, until softened and slightly dried. Let them cool.

  2. In the mean time, prepare the meat sauce. Heat the remaining olive oil in a skillet, add the meat and cook  until the meat is no longer pink and gets crumby. Add the onion and garlic. Cook on medium for 5 minutes.

  3. 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. 

  4. Grease a 9x13 -inch baking dish (or any dish closer to these dimensions). Layer 1/2 of the eggplant rounds. Add the meat sauce. Top with the remaining eggplant rounds.

For the topping (non keto):

  1. 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.

For the topping (keto):

  1. 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.

Recipe Notes

I'VE INCLUDED OPTIONS FOR KETO / LOW-CARB, BUT I'VE ALSO SHARED THE ORIGINAL RECIPE
Use pork rinds instead of breadcrumbs in the meat sauce
Use heavy cream, butter and cheese for the topping
 
5 g net carbs for the low-carb version, using pork rinds
Course: Main
Cuisine: Greek
Keyword: eggplant moussaka

Nutrition Information

Calories: 161, Fat: 10g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 460mg, Potassium: 327mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 5g, Protein: 6g, Vitamin A: 410%, Vitamin C: 5.2%, Calcium: 157%, Iron: 0.6%