Keto Beef and Eggplant Moussaka

Indulge in a comforting, keto-friendly twist on the classic Greek dish with this Keto Beef and Eggplant Moussaka. Layers of roasted eggplant, savory ground beef, and a creamy béchamel sauce come together to create a delicious low-carb meal that doesn't skimp on flavor. Perfect for a satisfying dinner that the whole family will love.

Course Dinner

Cuisine Greek

Keyword Eggplant Moussaka, Keto Beef Recipe, Keto Dinner, Keto Moussaka, Low Carb Moussaka

Prep Time 30

Cook Time 45

Total Time 1 15

Servings people

Calories 510kcal

Equipment

2 baking sheets
Parchment paper
Large skillet
9x13 inch baking dish
Mixing bowl
Whisk

Ingredients

2 large eggplants, sliced into 1/2 inch rounds about 2 lbs or 900g
1 lb ground beef 450g
1 medium onion, finely chopped
3 cloves garlic, minced
1 can crushed tomatoes 14 oz or 400g
2 tbsp olive oil
1 tsp dried oregano
½ tsp ground cinnamon
¼ tsp ground nutmeg
Salt and pepper, to taste
1 cup heavy cream 240ml
2 large eggs
½ cup grated Parmesan cheese 50g
¼ cup shredded mozzarella cheese 25g

Instructions

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and arrange the eggplant slices in a single layer. Brush both sides with olive oil and season with salt. Roast for 20-25 minutes, flipping halfway through, until golden and softened. Remove from oven and set aside to cool.
While the eggplant is roasting, heat a large skillet over medium heat. Add the ground beef, onion, and garlic, cooking until the meat is browned and the onions are translucent. Drain excess fat if necessary.
Stir in the crushed tomatoes, oregano, cinnamon, nutmeg, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld together. Remove from heat and set aside.
In a mixing bowl, whisk together heavy cream, eggs, Parmesan cheese, and a pinch of salt and pepper until well combined.
Reduce the oven temperature to 350°F (175°C). In a 9x13 inch baking dish, layer half of the roasted eggplant slices. Spread the beef mixture over the eggplant, then layer the remaining eggplant slices on top.
Pour the cream and egg mixture over the layered eggplant and beef, ensuring it seeps into the layers. Sprinkle the top with shredded mozzarella cheese.
Bake for 45 minutes, or until the top is golden brown and the sauce has set. Let the moussaka rest for 10 minutes before slicing and serving.

Notes

If you want to add an extra touch of richness to the béchamel sauce, you can add 1/4 cup of cream cheese to the heavy cream and egg mixture. For those who like a little extra heat, consider adding a pinch of red pepper flakes to the beef mixture as it simmers.

Nutrition