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

  • 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.
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