Greek Keto Moussaka with Eggplant and Yellow Squash

A pan with keto moussaka and two serving utensils.

Greek Keto Moussaka with Eggplant and Yellow Squash

This Greek keto moussaka is tweaked to be very low carb, and has all the flavor of the traditional, famous casserole.

Course Main Course

Cuisine Greek

Prep Time 45

Cook Time 1

Servings

Calories 842kcal

Author by Jenny | The Greek Foodie

Equipment

medium sauce pan
Rimmed baking sheets
Baking pan 11 x 8 x 3.5 inches / 28 x 20 x 9 centimeters
large skillet

Ingredients

4 tablespoon extra virgin olive oil total
1 cup onions diced
2 cloves garlic minced
3 cloves
1-2 bay leaves
1 cinnamon stick
2 lb ground beef I like 85% 15% fat ratio
4 oz uncured pancetta diced
3 yellow squash sliced into 0.5cm / 0.2" thick slices
2 large eggplants sliced into 0.5cm / 0.2" thick slices
1 cup parmesan cheese grated

for the cheese sauce

1½ cup heavy whipping cream
3 oz. cream cheese
2 cups grated gruyere
2 garlic cloves minced
1 tablespoon ground nutmeg

you will also need

sea salt
freshly ground pepper
dry oregano
chili flakes
½ cup broth chicken, vegetable, or beef. Choose a brand with 0 gr carbs.

Instructions

After you slice the eggplants, place them in a colander and sprinkle some salt all over. Let them sweat while you prepare and roast the squash.
Slice the squash and arrange it on parchment paper-lined baking sheets. Season with sea salt and pepper and cook in the 350 F oven for about 15 minutes.
After the squash is done transfer it to a plate. Add the eggplant slices to the baking sheets. Season with just freshly ground pepper and sprinkle olive oil all over. Roast for 15 -20 minutes.
In a large skillet, add 2 tbsp extra virgin olive oil. In medium heat, add the onions, season with a pinch of salt. After 2-3 min add the garlic and pancetta.
Stir well—season with another pinch of salt, freshly ground pepper, and 1 tablespoon of dry oregano. Add 1-2 pinches of chili flakes, cloves, bay leaf, and cinnamon stick. Stir well.
Add all the ground meat. Break it into smaller pieces as it sautés. Season with sea salt and freshly ground pepper, and 1 tsp ground nutmeg. Brown meat well all over.
Add ½ cup of broth and simmer until the meat sauce is fully cooked about 20 minutes.
Heat the oven to 350° F / 180°C

Assemble the squash and eggplant.

Saved 1/3 cup of grated parmesan cheese for later.
Sprinkle some grated parmesan to the bottom of the baking pan. Next, add a layer of eggplant slices and prinkle some grated parmesan cheese all over.
Next, add a layer of squash slices. Sprinkle with grated cheese and add another layer of eggplant. Again, sprinkle grated parmesan.
Repeat layer process one more time as before.
Add the meat sauce on top. Spread evenly. Add a generous amount of grated parmesan all over. Set aside.

Make the cheese sauce.

In a saucepan, mix the ingredients for the cheese sauce and simmer stirring for a few minutes until cheese is melted and sauce is creamy and smooth. Add ground nutmeg, and stir well. Turn the heat off.

Final steps

Add the cheese sauce evenly all over the meat. Sprinkle the saved 1/3 cup of grated parmesan cheese and season with chili flakes and freshly ground pepper.
Bake for 30 min until it has a nice golden color on the top. Enjoy!
Let moussaka sit for 30 min before serving. Enjoy!

Notes

After baking the moussaka, let it stand at room temperature for 30 minutes. Moussaka is best served warm but not hot (it is impossible to cut into pieces while hot).

Whether you will use more layers of the vegetables is up to you. Keep eggplant in a larger proportion than other vegetables because eggplant, ground beef sauce, and cheese sauce are a fantastic combination.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition