Keto Greek Moussaka with Eggplant and Lamb

Why You’ll Love This Recipe

• Classic Greek comfort with smart keto swaps—silky cauliflower “béchamel” stands in for flour and milk.
• Beautiful layers: caramelized eggplant, cinnamon-spiced lamb, and a golden Parmesan crown.
• Make-ahead friendly and oven-bakes to a clean slice—perfect for guests or meal prep.
• Deep flavor, minimal carbs: satisfying without feeling heavy.

Grocery List

• Produce: 2 medium eggplants, 1/2 medium yellow onion, 4 garlic cloves, 1 1/4 lb cauliflower florets, fresh parsley
• Dairy: Parmesan cheese, heavy cream, unsalted butter, 3 large eggs (yolks only)
• Pantry: Ground lamb, extra-virgin olive oil, tomato paste, crushed tomatoes or passata, dry red wine (or beef broth), ground cinnamon, ground allspice, dried oregano, bay leaf, kosher salt, black pepper, ground nutmeg

Full Ingredients

Roasted Eggplant

• 2 medium eggplants (about 1.75 lb/800 g), sliced into 1/2-inch rounds or lengthwise planks
• 5 tbsp extra-virgin olive oil
• 1 tsp kosher salt (for salting/drawing moisture), plus more to taste
• 1/2 tsp freshly ground black pepper

Cinnamon-Spiced Lamb Layer

• 1 tbsp extra-virgin olive oil
• 1.5 lb (680 g) ground lamb
• 1/2 medium yellow onion (about 3 oz/85 g), finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/3 cup crushed tomatoes or passata
• 1/3 cup dry red wine (or beef broth)
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Parmesan–Cauliflower “Béchamel”

• 1 1/4 lb cauliflower florets (about 6 packed cups)
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 cup finely grated Parmesan (about 3 oz), plus 2 tbsp for topping
• 3 large egg yolks
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp white or black pepper

To Finish

• 2 tbsp finely grated Parmesan (for topping)
• 1–2 tbsp chopped fresh parsley (for garnish, optional)

Step-by-Step Instructions

Step 1: Prep and salt the eggplant

Trim eggplant ends and slice into 1/2-inch rounds or planks. Lay slices on racks or paper-towel-lined trays and sprinkle lightly with kosher salt to draw out moisture and any bitterness. Let stand 20 minutes, then blot both sides very well until dry.

Step 2: Roast the eggplant until golden

Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Arrange the eggplant in a single layer, brush both sides with 5 tbsp olive oil, and season with black pepper. Roast for 15 minutes, flip, then roast 10–15 minutes more until tender and nicely browned at the edges. Reduce oven to 375°F (190°C) for baking later.

Step 3: Brown lamb with aromatics

While eggplant roasts, warm 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic for 1 minute. Add the ground lamb and cook, breaking it up, until browned and no longer pink, 6–8 minutes. Spoon off excess fat if needed.

Step 4: Build and reduce the cinnamon-spiced sauce

Stir in cinnamon, allspice, oregano, and red pepper flakes (if using) and cook 30 seconds. Add tomato paste; cook, stirring, 1–2 minutes to caramelize. Pour in the red wine (or broth) and scrape up any browned bits. Add crushed tomatoes, bay leaf, salt, and pepper. Simmer uncovered over medium-low, stirring occasionally, until thick and saucy with very little liquid, 12–15 minutes. Off heat, discard bay leaf and stir in the parsley. Taste and adjust seasoning.

Step 5: Make the Parmesan–cauliflower “béchamel”

Steam cauliflower florets over 1 inch of simmering water until very tender, 8–10 minutes (or microwave in a covered bowl with 2 tbsp water, 7–9 minutes). Drain well and let steam-dry 2–3 minutes so the sauce is not watery. In a blender or food processor, blend hot cauliflower with butter, cream, 1 cup Parmesan, nutmeg, salt, and pepper until completely smooth and velvety.

In a small bowl, whisk the egg yolks. Temper by whisking in 1/2 cup of the hot cauliflower puree, then pour the yolk mixture back into the blender and pulse to combine. The sauce should be thick but pourable; season to taste.

Step 6: Assemble the layers

Lightly grease a 9×13-inch baking dish. Lay in half the roasted eggplant in a snug, even layer. Spread the entire lamb sauce over the eggplant. Top with the remaining eggplant. Pour the cauliflower “béchamel” over the top and smooth to the edges. Sprinkle with the remaining 2 tbsp Parmesan.

Step 7: Bake, rest, and serve

Bake at 375°F (190°C) for 30–35 minutes until the top is set, lightly puffed, and golden. For deeper color, broil 1–2 minutes, watching closely. Let the moussaka rest 15 minutes so the layers set for clean slices. Garnish with chopped parsley and serve warm.

Pro Tips

• Blot eggplant thoroughly after salting; removing surface moisture is the key to rich, roast-y flavor without sogginess.
• Reduce the lamb sauce until thick and glossy—extra liquid will make the bake watery.
• Temper the yolks so the “béchamel” stays silky. If it thickens too much, whisk in a splash of warm cream.
• For authentic Greek flair, replace part of the Parmesan with kefalotyri or pecorino for a saltier finish.
• Let it rest. A 15-minute cooldown sets the layers for restaurant-worthy slices.

Variations

• Beef or turkey: Swap lamb for 85/15 ground beef or ground turkey; add 1 tbsp olive oil if using lean turkey.
• Eggplant–zucchini combo: Replace one eggplant with 2 medium zucchini, sliced lengthwise and roasted alongside the eggplant for an even lower-carb mix.
• Dairy-light: Use half Parmesan and half grated hard sheep’s cheese; for dairy-free, blend cauliflower with olive oil and unsweetened coconut cream and finish with nutritional yeast (flavor changes, but still luscious).

Storage & Make-Ahead

Refrigerate cooled leftovers, tightly covered, for up to 4 days. Reheat individual slices in a 350°F (175°C) oven for 12–15 minutes or microwave gently until hot.

Make-ahead: Roast eggplant and cook the lamb sauce up to 3 days ahead; refrigerate separately. Prepare the cauliflower “béchamel” the day you bake for best texture.

Freeze: Assemble (unbaked) and wrap well; freeze up to 2 months. Thaw overnight in the fridge, then bake at 375°F for 40–45 minutes, covering loosely with foil if browning too quickly.

Nutrition (per serving)

Approximate values: 520 calories; 41 g fat; 10 g total carbs; 2 g fiber; 8 g net carbs; 23 g protein; 740 mg sodium. Calculated with 1.5 lb ground lamb, 1/3 cup crushed tomatoes, and 1/3 cup dry red wine.