Is lasagna really the best or should we give a chance to the unknown? Let’s make this naturally low carb Moussaka recipe and see!

As I most recently have some time, I had been looking on the internet a few days ago. In need of new, interesting tips, inspirational dishes that We have never used before, to surprise my loved ones with. Looking for quite some time unfortunately could not discover any interesting things. Just before I thought to give up on it, I ran across this fabulous and simple treat by accident at Suncakemom. It seemed so tempting

on its photo, it required fast action.

It absolutely was easy to imagine the way it is made, its taste and how much my hubby will probably like it. Actually, it is very simple to impress him in terms of cakes. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I went to the page and simply used the step by step instuctions which were accompanied by superb pictures of the task. It really makes life much easier. I could suppose it is a slight inconvenience to shoot pics in the middle of cooking in the kitchen as you normally have gross hands so I seriously appreciate the time and effort she devote to build this post .

That being said I am inspired to present my very own dishes in the same way. Many thanks for the thought.

I had been tweaking the initial formula create it for the taste of my family. I must say it turned out an incredible outcome. They prized the flavour, the structure and loved getting a sweet like this in the middle of a lively workweek. They ultimately asked for more, more and more. Thus the next time I am not going to make the same mistake. I am gonna double the volume .

Moussaka credit Suncakemom.


Cut a thin slice from the eggplant off so it will stand firmly on the cutting board.

Slice eggplants about 0.3″ / 0.75cm thick slices.

Rub salt on both sides of the slices.

Place the salted slices into a colander or any place where the moisture can drip off the eggplants for about 20 minutes.

Line a baking sheet with parchment paper and arrange the slices of the eggplant so they don’t overlap much then lightly brush them with oil.

Bake them in a 450°F / 250°C oven for about 15 minutes.


Heat oil on high heat and saute the diced onions with the salt until a glassy / translucent look for about 3 – 5 minutes.

Add garlic and saute until it gets fragrant for about 1 – 2 minutes.

Mix in the ground meat.

Cook (brown) the meat until it gets an even color.

Add diced tomato, bay leaf, cinnamon and red wine.

On medium heat cook until most of the liquid evaporates for about 30 – 60 minutes.


Bring milk and butter to boil then take it off the heat.

Beat egg yolks until light yellow then mix a couple of spoonful of milk to the yolk.

On low heat stir the yolk and the cheese back into the milk.

It should thicken up like thick cream. Take it off heat and let it cool down.


Place a layer of eggplants onto the bottom of a casserole dish then spread the meat sauce on top.

Put on the top layer of eggplants and spread the sauce on. Sprinkle some leftover Parmesan on top.

Place it back into the 450°F / 250°C oven until golden brown spots start to appear on top for about 15 – 20 minutes.