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Moussaka is a delectable Mediterranean classic. This version can be made with lamb or beef that’s layered with roasted eggplant and a feta topping.
What is Moussaka
Moussaka is commonly known as a Greek dish, but variations are served in Turkey (known as Mussaka) as well as other Mediterranean countries. It is a layered casserole consisting a tomato meat sauce made with anything from beef, lamb, eggplant, potatoes and topped with a custard or cheese sauce.
My version is based on a dish I had in a Turkish restaurant that was layered with eggplant, minced lamb meat sauce, and a feta topping, but I’ve added traditional Greek flavors by using my Greek Style Meat Sauce recipe as the meat layer.
Why This Recipe Works
- The eggs in the feta topping sets, creating a separate layer of a flavorful custard that’s truly delicious.
- The spices in the meat sauce give it an authentic Greek flavor profile.
- Using roasted eggplant as the base ensures the eggplant is cooked to perfection.
Low Carb Keto Friendly Moussaka
This Moussaka recipe is perfect for anyone cutting back on carbs or following a Keto diet. It doesn’t contain the potato layer that’s commonly found in Greek versions of the dish and it also uses eggs in the topping instead of a béchamel sauce that contains flour.
How to Make Moussaka
Start with Making the Greek Style Meat Sauce.
While the sauce cooks. start roasting the eggplant. Start by placing eggplant slices (about an inch in thickness) in a single layer on the baking trays and brush with olive oil.
Sprinkle with salt and pepper.
Roast in the oven until golden. Line a baking pan with a layer of the roasted eggplant.
Add a layer of the greek meat sauce.
Add feta cheese, eggs, sour cream, and pepper to a food processor.
Pulse to until combined.
Smooth over the top of the layers in the pan.
Sprinkle with parsley and bake until golden.
Serve and enjoy!
Cook’s Tips for Moussaka
- This recipe works well with beef, but I highly recommend using lamb for the sauce. The flavorful meat really brings the dish to a whole new level.
- Don’t skip the step of roasting the eggplant. It just won’t cook enough using raw eggplant as the base.
- If you don’t have a food processor, you can use a mixer or standard whisk. Just be sure to mix until smooth and well combined.
Moussaka FAQs
Can I make Moussaka ahead of time? To make moussaka ahead, just make the eggplant and meat layers, cover and refrigerate. Make the topping just before baking.
Can Moussaka be frozen? Moussaka freezes really well and can be frozen before or after baking.
Freezing Unbaked Moussaka
Assemble the moussaka in a freezer/oven safe casserole dish. Cover with plastic wrap directly onto the surface to protect it from freezer burn. Then top with a layer of aluminum foil. Freeze immediately for up to three months. Thaw before reheating and bake according to the instructions.
Freezing Baked Moussaka
Bake in a freezer/oven safe pan. Cool the dish to room temperature, cover with wrap and aluminum foil, and freeze. For up to three months.
Recipe
Moussaka
Ingredients
- 3 Eggplants (Sliced into 1-inch slices)
- olive oil
- salt and pepper
For the Meat Sauce
- 1 lb ground lamb (or beef)
- 1 onion
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 14oz cans crushed tomatoes
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 tablespoon dried oregano
- 3 fresh mint leaves (chopped)
- 2 tablespoons parsley (chopped (plus more for topping))
For the Topping
- 6 oz Feta cheese
- ¾ cup sour cream
- 2 eggs
Instructions
For the eggplant
- Preheat oven to 400F
- Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper. Brush with olive oil and season with salt and pepper.
- Bake for 25-30 minutes or until golden. Remove from the oven and set aside to cool slightly.
For the Meat Sauce
- While the eggplant cooks, start the meat sauce. Heat 1 tablespoon of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
- Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
- Add the tomatoes, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
For the Topping
- Add feta cheese, eggs, sour cream, and pepper to a food processor or mixer. Pulse to until smooth and combined.
To Assemble
- Line a 10 inch baking pan with a layer of the roasted eggplant. Add a layer of the Greek meat sauce. Smooth the topping over the layers in the pan. Sprinkle with parsley and bake until golden. About 30 minutes. Let stand for 10 minutes to set before serving. Slice and serve.
Tips
- This recipe works well with beef, but I highly recommend using lamb for the sauce. The flavorful meat really brings the dish to a whole new level.
- Don’t skip the step of roasting the eggplant. It just won’t cook enough using raw eggplant as the base.
- If you don’t have a food processor, you can use a mixer or standard whisk. Just be sure to mix until smooth and well combined.
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