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 currently have some time, I was searching on the internet yesterday. In need of new, interesting ideas, inspirational dishes that I’ve never used before, to impress my family with. Hunting for a long time but could not find lots of interesting things. Right before I thought to give up on it, I came upon this tempting and easy treat by chance. The dessert seemed so scrumptious on its snapshot, that called for instant action.

It was simple enough to imagine just how it’s created, its taste and how much boyfriend will enjoy it. Actually, it is very simple to delight the man in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyway, I went to the website: Suncakemom and followed the simple instuctions that were combined with wonderful images of the procedure. It really makes life faster and easier. I could suppose it’s a slight hassle to shoot snap shots in the middle of cooking in the kitchen as you most often have gross hands so that i pretty appreciate the commitment she placed in to build this post and recipe easily implemented.

Having said that I’m inspired to present my own formulas in a similar fashion. Many thanks for the idea.

I had been fine tuning the original recipe to make it for the taste of my loved ones. I’ve got to say it turned out a great success. They enjoyed the flavor, the overall look and loved having a sweet such as this in the middle of a busy workweek. They ultimately requested lots more, many more. So next time I’m not going to commit the same miscalculation. I am likely to multiply the amount to get them delighted.

This Moussaka Recipe is from 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.