Homemade Low-Carb Moussaka
ID: 6ce2994a...
A delicious, comforting low-carb twist on classic Greek Moussaka. This flour-free version substitutes the traditional starch-thickened Bechamel sauce with a rich, velvety cheese sauce made from cream cheese, goat cheese, heavy cream, and Romano cheese layered over savory browned eggplant and beef.
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🍳 Cooking Flow
Peel, slice, oil, season, and broil eggplant slices in batches until tender and browned. → Brown the ground beef with onions, then simmer with tomato sauce, garlic, and oregano. → Melt cream cheese, goat cheese, heavy cream, Romano cheese, and seasonings together to make the cheese sauce. → Layer the eggplants, meat sauce, second batch of eggplants, and cheese sauce in the casserole dish. → Bake at 350°F (175°C) for 40-45 minutes.
Cooking Steps
Brief Cooking Order
Peel, slice, oil, season, and broil eggplant slices in batches until tender and browned. → Brown the ground beef with onions, then simmer with tomato sauce, garlic, and oregano. → Melt cream cheese, goat cheese, heavy cream, Romano cheese, and seasonings together to make the cheese sauce. → Layer the eggplants, meat sauce, second batch of eggplants, and cheese sauce in the casserole dish. → Bake at 350°F (175°C) for 40-45 minutes.
Introduction
A delicious, comforting low-carb twist on classic Greek Moussaka. This flour-free version substitutes the traditional starch-thickened Bechamel sauce with a rich, velvety cheese sauce made from cream cheese, goat cheese, heavy cream, and Romano cheese layered over savory browned eggplant and beef.
Step 1
Spray an 11x7-inch casserole dish with cooking spray to prepare for layering.
Step 2
Peel the eggplants and slice them lengthwise into 1/4 to 1/3-inch thick strips.
Step 3
Line a cookie sheet with non-stick foil and brush it with olive oil. Arrange the eggplant slices in a single layer.
Step 4
Brush the tops of the eggplant slices with more olive oil, and season with seasoned salt and freshly ground black pepper.
Step 5
Turn on the broiler. Place the eggplant baking sheet under the broiler and cook until the first side is nicely browned and tender.
Ingredients List
Important Notes
Broiling the eggplant in batches prevents crowding on the baking sheet and ensures a good color.
Because this recipe is gluten-free and flour-free, the cheese sauce replaces traditional Béchamel sauce roux.
Allow the finished moussaka to cool and rest for at least 15-20 minutes before slicing; this helps the layers set so it can be cleanly cut.
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