Low-Carb Moussaka

You won’t miss the carbs with layers of hearty meat, tender veggies, and gooey cheese in this low-carb version of traditional Greek moussaka!

This Low-Carb Greek Moussaka is a healthier twist on the classic comfort dish, packed with layers of flavor! Roasted cauliflower replaces the traditional béchamel sauce, while eggplant, a rich meat sauce, fresh tomatoes, and melty mozzarella bring it all together. It’s a hearty, satisfying meal that’s perfect for anyone watching their carbs but still craving a taste of Greece. Serve with a dollop of tzatziki for an irresistible finish!

Moussaka is a Greek casserole made with layers of potatoes, eggplant, lots of cheese, and a meat sauce, then topped with a creamy bechamel sauce. It’s amazingly delicious, but so many of us are watching our carbs for the new year. So, we’re skipping the carbs while keeping it a super comforting dish the whole family will love.

Why will I make this often?

Tender, nutty cauliflower

Soft, melty eggplant

Sweet, roasted tomatoes

Fresh, caramelized peppers

Deep, rich, meaty tomato sauce

Stringy cheesy mozzarella

What do I need to make low-carb moussaka?

Eggplant –cut into 1/2-inch slices. Salting the eggplant helps to remove bitterness, but if your eggplants are fresh and young, you can skip this step. If you don’t care for eggplant, you can substitute zucchini, squash, or mushrooms.

Cauliflower -I use a whole head so I can cut thick steaks for the base of my moussaka because it creates the perfect stability as the base and adds a slightly sweet, nutty flavor.

Olive oil -for frying the eggplant slices and drizzling over the other veggies.

Tomatoes -cut into thin slices, about ¼ inch thick, so they roast and release their fresh juiciness.

Fresh parsley -chopped for garnish

Bell peppers -you can use any color you have on hand or prefer, just be sure to thinly slice them into rounds or strips so they roast and add a slight smokiness.

Mozzarella cheese -Shredded from a block for the best ooey, gooey stringiness.

What are the ingredients for the meat sauce?

Lean ground beef -I can’t tell you how much deep, rich flavor this adds to the sauce. Feel free to swap it for ground turkey, lamb, or even a plant-based alternative for a vegetarian version.

Onion -finely chopped to season the sauce and add texture and bulk.

Olive oil -I use a delicious, robust flavored oil to pack in the flavor, but use your favorite saute oil.

Garlic cloves -minced or grated to melt into the delicious tomato sauce.

Crushed tomatoes in their juices (canned or fresh) -There are several good brands of canned tomatoes now, so I take the shortcut. However, feel free to crush your own tomatoes.

Dried oregano -the perfect herb for meat sauce

Salt and pepper -seasons it all to bring the flavors together and

Crushed red pepper flakes -just a pinch for a bit of heat, or go heavy if you like a lot.

Parsley -finely chopped to sprinkle in for fresh herb and color.

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How do I prepare the eggplant?

Place the eggplant slices on a tray and sprinkle the tops with some salt. Set aside for 15-20 minutes to draw out the bitter juices. Pat dry with a paper towel.

How do I prepare the cauliflower?

Cut the cauliflower in half, then cut it into ½-inch thick slices. Set the slices flat in the baking tray, drizzle with 3-4 tablespoons olive oil, season with salt and pepper on both sides and roast for 20 minutes until tender.

How do I make the meat sauce?

Combine the onion, garlic, and oil in a pot over medium heat and cook until soft and golden -about 10-15 minutes. Smash the garlic with the back of a wooden spoon. Add the ground beef, salt, pepper, red pepper flakes, oregano, and crushed tomatoes. Cook over medium heat for about 20 minutes or until the sauce thickens. Stir often and add 1 cup of water if it begins to dry up before the 20 minutes. Taste and adjust the seasoning if needed. Add the chopped parsley and stir together until incorporated. Then, set it aside.

Do I cook the eggplant?

Pat the eggplant slices dry. Heat a cast-iron skillet over medium-high heat and add ¼ cup olive oil. Pan-fry the slices for 2-3 minutes on each side or until tender and golden. Drain on a tray lined with paper towels. Add more oil to the pan and fry the remaining slices.

Can I bake the eggplant?

Alternatively, the eggplant slices can be placed on baking trays, brushed with olive oil, and seasoned with salt and pepper, then baked in a 425 °F oven until tender.

How do I layer the moussaka?

Preheat the oven to 425 °F, 220 °C. Sprinkle the tops of the roasted cauliflower with grated parmesan cheese, top it with eggplant slices, and then add some more cheese. Pour the meat sauce on top and sprinkle with some more cheese. Top with tomato and bell pepper slices and any remaining eggplant slices. Brush the tops of the tomato slices with oil and season with some salt and dried oregano.

How long do I bake moussaka?

Bake uncovered in the center rack of the oven for 35-45 minutes. Then, let it rest for about 30-40 minutes to set.

What’s the best way to serve Moussaka?

All you need is a dollop of tzatziki or sour cream on the side, but a green salad would be the perfect side dish. Enjoy!

What if I’m not watching my carbs?

Add a layer of potatoes to soak up every delicious drop of the juices released from the vegetables as the moussaka cooks.

Can I make the meat sauce ahead of time?

The meat sauce can be prepared a day in advance and stored in the fridge, making assembly quick and easy.

Can I make the entire dish ahead of time and freeze?

Assemble the dish and freeze it unbaked. When ready to serve, thaw completely and bake as instructed.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.

Do you have more low-carb dishes?

Weekly Meal Plan (17): Low Carb Dinners

Eat Low Carb: Meal Plan & Shopping List

Zucchini, Feta, & Egg Casserole (Low-carb)

Eggplant Lasagna with Spinach & Feta (Low-Carb)

Low-Carb Chile con Chicken

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