Low Carb Moussaka

Enjoy the savoury delight of Moussaka - a joyous celebration of flavours! Grilled eggplant, juicy meat sauce, and velvety cheese provide layers full of flavour. Come indulge in this delectable dish that will surely tantalize your taste buds!


Low Carb Moussaka

Enjoy a truly tasty experience with Moussaka! This flavorful dish layers grilled eggplant, savoury meat sauce and creamy cheese for an unforgettable meal.
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Servings 8


  • 2 large eggplant sliced lengthwise
  • 1 tsp salt
  • ¼ cup olive oil


  • 1 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 kg beef minced
  • 3 tbsp tomato paste
  • 400 g can diced tomatoes
  • ½ cup beef broth
  • 2 bay leaves
  • tsp dried oregano
  • ½ tsp cinnamon ground
  • ¼ tsp allspice
  • ¼ tsp nutmeg ground
  • 1 tsp salt
  • ½ tsp black pepper

Cheese Topping:

  • 300 g fresh ricotta cheese
  • ½ cup parmesan cheese grated
  • 1 cup mozzarella cheese grated
  • ¼ tsp nutmeg ground
  • ½ tsp salt
  • ¼ tsp pepper


  • Lay the sliced eggplants flat and season with salt on both sides. Set aside for 10 minutes to allow the salt to draw out excess liquid.
  • Pat dry the eggplant slices with kitchen towel.
  • Heat a large frying pan with 1 tbsp oil, add the eggplant slices and lightly fry on both sides until golden brown, remove and drain on kitchen paper towel. Repeat with remaining eggplant slices.
  • To prepare the sauce: Heat 1 tbsp oil in a large pot and sauté the onion until softened and translucent. Add the garlic and continue to cook for a further 2 minutes.
  • Add the beef mince to the pot and brown the beef mince.
  • Add all remaining sauce ingredients to the pot. Stir and bring to a boil.
  • Reduce heat and simmer for 20 minutes, stirring to ensure the sauce doesn’t burn, until the sauce thickens. Adjust seasoning to taste.
  • Add all of the cheese topping ingredients, except for ½ cup mozzarella cheese, to a mixing bowl and mix to combine.
  • Preheat the oven to 180C/350F.
  • To assemble: Spread a thin layer of sauce over the bottom of a baking dish. Top with a layer of cooked eggplant.
  • Add the remaining sauce and another layer of eggplant slices.
  • To finish add the cheese topping in an even layer, sprinkle with reserved cheese. Bake in the oven for 30 minutes.
  • Once cooked allow the moussaka to rest for 10 minutes before cutting and serving.



  • Store, covered, in the fridge for up to 5 days or freeze for up to 1 month.
  • Serve with your favourite vegetables or side salad.

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Hi, I'm Kim!

I’m a successful Integrative Nutrition Health Coach helping women ditch the carbs and break free from sugar cravings so that they can live an energy-filled life.

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