Moussaka
Layers of golden roasted eggplant and cinnamon-scented lamb and tomato sauce under a thick, custardy topping made with cream, cream cheese and egg yolks instead of a flour béchamel.
Nutrition per serving
1 square (⅛ of a 9 × 13-inch dish)- Net carbs
- 9.3g
- Calories
- 628kcal
- Protein
- 26g
- Fat
- 52g
- Total carbs
- 15 g
- Fiber
- 6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Beef moussaka: Ground beef makes a milder moussaka that is easier to find; the cinnamon and oregano keep its Greek character.
- Brown the beef exactly as you would the lamb, to 160°F (71°C), and spoon off the excess fat.
Zucchini layers: Planks of roasted zucchini replace the eggplant for a lighter, slightly lower-carb bake.
- Salt and blot the zucchini planks well, then roast them 12–15 minutes, until they look dry and lightly browned, before layering.
- Eggplant
- Lamb sauce
- Custard topping
- Nice to have (optional)
- Eggplant
- Lamb sauce
- Custard topping
- Nice to have (optional)
- Eggplant
- Lamb sauce
- Custard topping
- Nice to have (optional)
Estimated cost $32.16 for 8 servings ($4.02 each) · how we estimate
Instructions
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Salt the eggplant slices on both sides and lay them on paper towels for 20–30 minutes, then pat very dry.
-
Heat the oven to 425°F (220°C). Arrange the slices on two parchment-lined sheet pans, brush both sides with the olive oil and roast 20–25 minutes, flipping halfway, until golden and soft.
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Meanwhile, brown the lamb in a large skillet over medium-high heat, breaking it up, until no pink remains (160°F/71°C), 8–10 minutes. Spoon off all but 1 tablespoon of the fat. Add the onion and cook 5 minutes, then the garlic and tomato paste for 1 minute.
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Add the wine, if using, and let it bubble away, then stir in the tomatoes, cinnamon, oregano, bay leaf, salt and pepper. Simmer uncovered 20–25 minutes, until thick with very little liquid left. Discard the bay leaf and stir in the parsley.
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For the topping, warm the cream and cream cheese in a saucepan over low heat, whisking until smooth. Take off the heat, cool 5 minutes, then whisk in the egg yolks, half the parmesan and the nutmeg.
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Lower the oven to 350°F (175°C). Layer half the eggplant in a 9 × 13-inch (23 × 33 cm) dish, spread with all the lamb sauce and cover with the remaining eggplant. Pour the topping over, spread it to the edges and sprinkle with the remaining parmesan.
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Bake 35–45 minutes, until the topping is set and deep golden. Rest at least 20 minutes before cutting — it needs the time to firm up into neat squares.
Tips for success
-
Roasting the eggplant instead of frying it, as is traditional, saves a lot of oil and keeps the layers from turning greasy. - The meat sauce should be thick enough to hold a trail when you drag a spoon through it; a watery sauce makes a soggy moussaka.
- Moussaka is even better made a day ahead: bake, cool and refrigerate, then cut it cold and reheat portions.
Nice to have, not needed
- A mandoline gives even eggplant rounds that roast at the same rate — a sharp knife works fine.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat squares covered at 350°F (175°C) for 20–25 minutes, or microwave 2–3 minutes.
Prep tip: Make it a day ahead — chilled moussaka cuts into clean squares that wrap and freeze neatly.
Refrigerate up to 4 days. Freeze individual squares up to 3 months and reheat covered at 350°F (175°C).
Variations
2 variations, each with its own ingredients and macrosBeef moussaka
ProteinGround beef makes a milder moussaka that is easier to find; the cinnamon and oregano keep its Greek character.
- ground lamb → ground beef (80/20)
9.3 g net · 596 kcal · 26 g protein · 49 g fat · ≈$3.49 per serving (same net carbs as the original)
Zucchini layers
SwapPlanks of roasted zucchini replace the eggplant for a lighter, slightly lower-carb bake.
- eggplants → zucchini
7.9 g net · 614 kcal · 26 g protein · 53 g fat · ≈$4.02 per serving (−1.4 g net carbs vs the original)
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