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Shortcut Moussaka


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  • 3 tablespoons olive oil divided
  • 1/2 small onion chopped
  • 2 garlic cloves pressed
  • 1 1/2 pounds lean ground lamb
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 1 cup carboydrate controlled tomato sauce (such as Rao)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 dash ground cloves
  • 1 medium eggplant peeled, and sliced diagonally in 1/4" slices
  • 6 ounces cream cheese
  • 1/4 cup cream
  • 1/4 teaspoon nutmeg
  • 1/4 cup grated Feta cheese


Servings 6


Step 1

Heat oven to 425 degrees. Heat 1 tablespoon oil in a large pan over medium heat. Cook onion 3 minutes until soft; add garlic and lamb. Cook lamb 5 minutes, until no longer pink, breaking up with a wooden spoon. Drain off fat; stir in wine, tomato paste, tomato sauce, salt, cinnamon, and cloves. Bring to a boil; reduce heat to low and simmer 10 minutes.

While sauce is cooking, prepare eggplant. Brush slices with remaining 3 tablespoons oil. Arrange in a single layer on a baking sheet. Bake 12 to 15 minutes until lightly browned and softened. Flip slices halfway through cooking time.

In a small saucepan, cook cream cheese, cream and nutmeg just until cream cheese melts; whisk until smooth. Set aside.

Heat oven to 350 degrees. Oil an 8- or 9-inch square baking pan. Spread a thin layer of meat sauce on bottom. Layer half the eggplant slices on top; cover with half the remaining meat sauce and half the cream sauce. Repeat layers. Sprinkle with feta cheese. Bake 20 minutes until cheese starts to brown. Serve hot or at room temperature.

This recipe yields 6 servings.

Carbohydrates: 10 grams
Net Carbs: 7.5 grams
Fiber: 2.5 grams
Protein: 32.5 grams
Fat: 44 grams
Calories: 580

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