Eggplant Moussaka

Here is my spin on an Greek Moussaka recipe this recipe is a family favourite I hope you enjoy it too.

Eggplant Moussaka

Course Dinner, Lunch
Cuisine Greek
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 10 people


  • 1 kg beef mince Grass-Fed
  • 3 cloves garlic
  • 1 egg plant / aubergine
  • 1 red onion diced
  • 1 carrot diced
  • 410 grams ardmona chopped tomatoes mixed herbs
  • 20 grams Italian Herb
  • 112 grams tasty cheddar cheese
  • 300 grams thick cream
  • 125 grams philadelphia cream cheese
  • splenda for taste


Cook Sliced Egg Plant

  1. Slice egg Cook Egg Plant thinly and fry with coconut oil / oilive oil and stack on plate. (You will need a bit of oil each batch) Place aside on a plate

Cook Mince Meat Batch

  1. Sauté Red Onion, carlic, Carrot Cook Garlic in oil.
  2. Add mince meat and cook till brown adding in the Italian Herb Mix and 410g Ardmona Chopped Tomatoes adding some salt and Splenda to taste. Leave in pan ready

Make Cheese Cream Sauce

  1. Thinly Slice Philadelphia Cream Cheese and plany in frying pan and cook with 300g thick cream and Splenda to taste (adding cream bit by bit to make sauce) Leave in pan ready

Combine into Cooking casserole dish

  1. First Layer Egg Plant Second Layer Meat Mixture Third Layer Cheese Sauce Fourth Laer Meat Sauce Fifth Layer Sprinkle with shredded Cheddar Cheese Note: In bigger batches it goes (Egg Plant , Meat, Cheese Sauce then repeat)


  1. Cook in 180 degree / 350F oven for 15min. (Or until cheese is golden brown) Serve and Enjoy Left overs can be frozen for lunches for work.

Recipe Notes

Nutritional Information

Serving size weight 170grams

Fat – 30g / Protein – 24g / Carbs – 9g

You will Also find this in My Fitness Pal Database under:Brand – ketoisland
Name – Eggplant Moussaka