Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant rather than pasta sheets, and beat with a thick layer of béchamel sauce, this conventional Greek formula sets aside some effort to amass – yet it’s definitely justified even despite the exertion.

This is not kidding solace nourishment – a low carb one!



1 kg/2 lb eggplant (aubergines) , 0.75cm/0.3″ thick cuts

1 tsp salt

2 – 3 tbsp olive oil


1 tbsp olive oil

1 onion, diced (dark-colored, white, yellow)

3 garlic cloves, minced

1.4 lb/700 g ground meat or sheep (mince) (Note 1)

1/2 cup (125ml) red wine, dry (discretionary)

14 oz/400g crushed tomatoes

3 tbsp tomato glue

1 cup (250 ml) beef soup/stock (Note 2)

1 beef bouillon cube, disintegrated (or 1 tsp powder)

2 bay leaves

1.5 tsp sugar (any)

2 tsp dried oregano

1/2 tsp cinnamon (or 1 stick, utilize entirety)

3/4 tsp salt


4 tbsp butter

5 tbsp plain flour

2.5 cups (625 ml) milk (any fat %)

1/4 tsp nutmeg, newly ground (discretionary)

1/2 cup (50g) parmesan cheddar, grated (or Kefalotiri Cheddar) (Note 3)

1 egg

1 egg yolk

1.25 tsp Vegeta, vegetable or chicken stock powder (or salt) (Note 4)

1/4 tsp pepper


1/3 cup panko breadcrumbs (Note 5)



Spot eggplant somewhat covering in a huge colander. Sprinkle with some salt. Rehash with residual eggplant.

Leave to perspire for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.

Preheat broiler to 240C/450F.

Pat eggplant dry – try to do this well, generally, it’s too salty. Lay on material paper-lined plate (you may require 3 plates, work in bunches), brush with oil.

Prepare 15 – 20 minutes or until daintily carmelized and mollified. Remove and put aside to cool marginally.


Warmth olive oil in a huge skillet or pot over high warmth, at that point, cook the garlic and onion for 2 minutes.

Include the meat or sheep and cook until it changes from pink to dark-colored, separating it as you go.

Include wine, cook for 1.5 minutes or until liquor smell is no more.

Add remaining fixings and mix to consolidate. Bring to a stew, at that point lower warmth to medium-low and cook for 15 minutes, or until decreased to a thick sauce.


Dissolve margarine in a container over medium warmth. Include flour and cook for 1 moment, blending always.

Mixing always, gradually include the milk. At that point mix routinely for 3 to 5 minutes or until it thickens with the goal that it thickly covers the rear of a wooden spoon (see video/step photographs).

Expel from the stove and speed in cheddar, nutmeg, Vegeta/stock powder (or salt) and pepper.

Permit to cool for 5 minutes, at that point whisk the eggs in. Spread with cover until required.


Lower broiler to 180C/350F (all stove types).

Spot a large portion of the eggplant in the base of a heating dish (I utilized my 26cm/9″ Hotel skillet), at that point top with all the Filling.

Top with residual eggplant, at that point, pour over the Béchamel Sauce, sprinkle with breadcrumbs.

Heat for 30 – 40 minutes or until brilliant darker. Permit to represent 10 minutes before serving.

Formula Notes:

1. Meat -sheep is conventional, hamburger is similarly flavorful!

2. Meat stock -or utilize heated water in addition to 1 additional bouillon stock solid shape (or 1 tsp of powder)

3. Cheddar –  Traditionally this is made with ground Kefalotiri Cheddar which is really sold in some huge stores in Australia these days. In any case, I’ve been making this with parmesan for a considerable length of time.

4. Stock powder -I like utilizing Vegeta or chicken or vegetable stock powder to enhance the white sauce since it includes more flavor than plain salt and there’s a Great deal of sauce! In any case, plain salt will do fine and dandy as well. (I would likely include more cheddar!)

5. Panko -Panko is absolutely not Greek, it’s Japanese breadcrumbs. Be that as it may, I for all intents and purposes consistently use panko rather than typical breadcrumbs on the grounds that the pieces are greater so you show signs of improvement CRUNCH! Ordinary breadcrumbs are absolutely alright.

6. Eggplant -the salting evacuates overabundance fluid so the eggplant doesn’t get saturated and make the moussaka watery once collected. Additionally now and again eggplant can be severe and this expels the sharpness.

A few plans fry, I want to prepare on the grounds that you use far less oil. In any case, the speediest method to cook a major heap of eggplant like in this formula is on the bar-b-que – no compelling reason to salt on the off chance that you do this, simply brush with oil and cook on medium-high 3 minutes or so on each side until mollified!

7. FREEZING: Cook per formula, at that point permit to cool. Spread firmly with stick wrap at that point freeze. To warm, defrost then warm at 180C/350F for 25 minutes revealed or until a blade embedded into the middle turns out hot.

8. Nutrition per serving. Far lower carbs than Lasagna!!

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