Moussaka Eggplant

Moussaka Eggplant

Is lasagna really the best or should we give a chance to the unknown? Let’s make this naturally low carb Moussaka recipe and see!

As I recently have some time, I had been searching on the internet last week. In search of new, interesting ideas, inspiring meals that I’ve never tested before, to amaze my loved ones with. Looking for quite some time but could not find lots of interesting things. Right before I thought to give up on it, I came upon this tempting and easy treat by chance. It seemed so tempting

on its photo, that required immediate actions.

It absolutely was simple enough to imagine just how it is made, its taste and just how much boyfriend will enjoy it. Mind you, it is extremely simple to keep happy him in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyways, I got into the webpage: Suncakemom and simply followed the detailed instuctions that were coupled with impressive photographs of the process. It really makes life quite easy. I could imagine that it is a bit of a hassle to take photographs in the middle of baking in the kitchen as you usually have gross hands so I highly appreciate the time and effort she put in to make this post .

Having said that I’m encouraged presenting my very own recipes in a similar fashion. Many thanks for the idea.

I was fine tuning the main recipe create it for the taste of my loved ones. I have to tell you it turned out an incredible outcome. They loved the flavor, the consistency and enjoyed getting a sweet such as this during a hectic week. They quite simply requested even more, more and more. Hence the next time I’m not going to commit the same miscalculation. I am gonna twin the quantity .

Moussaka Recipe Credit Suncakemom.


Cut a thin slice from the eggplant off so it will stand firmly on the cutting board.

Slice eggplants about 0.3″ / 0.75cm thick slices.

Rub salt on both sides of the slices.

Place the salted slices into a colander or any place where the moisture can drip off the eggplants for about 20 minutes.

Line a baking sheet with parchment paper and arrange the slices of the eggplant so they don’t overlap much then lightly brush them with oil.

Bake them in a 450°F / 250°C oven for about 15 minutes.


Heat oil on high heat and saute the diced onions with the salt until a glassy / translucent look for about 3 – 5 minutes.

Add garlic and saute until it gets fragrant for about 1 – 2 minutes.

Mix in the ground meat.

Cook (brown) the meat until it gets an even color.

Add diced tomato, bay leaf, cinnamon and red wine.

On medium heat cook until most of the liquid evaporates for about 30 – 60 minutes.


Bring milk and butter to boil then take it off the heat.

Beat egg yolks until light yellow then mix a couple of spoonful of milk to the yolk.

On low heat stir the yolk and the cheese back into the milk.

It should thicken up like thick cream. Take it off heat and let it cool down.


Place a layer of eggplants onto the bottom of a casserole dish then spread the meat sauce on top.

Put on the top layer of eggplants and spread the sauce on. Sprinkle some leftover Parmesan on top.

Place it back into the 450°F / 250°C oven until golden brown spots start to appear on top for about 15 – 20 minutes.