ADVERTISEMENT
Like to see more from Low Carb
The information you provided is not valid. Please check the field format and try again.
Your subscription is confirmed.
Moussaka is a dish that carries the warmth of the Mediterranean sun and the heartiness of a Midwestern harvest. Originating from Greece, this layered casserole is traditionally made with eggplant, ground meat, and a creamy béchamel sauce. In our family, moussaka was a special treat, often prepared for Sunday dinners or family gatherings. This low-carb version retains all the comforting flavors while accommodating modern dietary preferences. It’s a dish that invites you to gather around the table, share stories, and savor each bite.
This low-carb moussaka pairs beautifully with a simple green salad dressed in olive oil and lemon juice, which complements the rich flavors of the dish. A side of roasted vegetables, such as zucchini or bell peppers, can add a delightful crunch and color to your plate. For a touch of tradition, consider serving it with a small bowl of tzatziki sauce, which adds a refreshing contrast to the warm, savory layers of the moussaka.
Low Carb Moussaka
Servings: 6
Like Low Carb for more
Ingredients
2 large eggplants, sliced into 1/4 inch rounds
2 tablespoons olive oil
1 pound ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (14 ounces) crushed tomatoes
Salt and pepper to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
Fresh parsley, chopped, for garnish
2 tablespoons olive oil
1 pound ground lamb or beef
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (14 ounces) crushed tomatoes
Salt and pepper to taste
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
Fresh parsley, chopped, for garnish
Directions
