Moussaka is comfort food in a pan. Think of it as a Greek lasagna: creamy sauce, layers of deliciousness and the umami yum of tomatoes. Classic moussaka recipes use potatoes, but I left them out to make my Moussaka (Eggplant Casserole) keto and low carb. Plus, this recipe is gluten-free. It makes lots of leftovers so it’s a great Sunday meal prep recipe. It also freezes well so you can set some aside for those nights when you just don’t feel like cooking.
Now moussaka is not a quick recipe, but it is fairly easy. You do need time on your side, because you have to roast all of the eggplant before you assemble and bake the moussaka. Trust me, it’s totally worth it. I looked forward to eating this so much that I had it every day for a week. If you don’t have several hours set aside to make your moussaka, not to worry. You can make it in stages. I’ll explain more below!
Some recipes have you take some of the eggplant skin off, but I’ve tried it both ways and found that it’s just as delicious without having to do that. And I’m all about saving time and skipping steps you don’t need! How’s that for saving you time?
Mouthwatering Moussaka (Eggplant Casserole) – Keto, Low Carb and Gluten-Free
Get ready to have a new favorite recipe. Move over, shepherd’s pie. See ya later, boring casseroles. It’s all about the moussaka!