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 a little time, I was looking on the web the other day. Looking for fresh, challenging tips, inspiring dishes that We have never tried before, to delight my loved ones with. Searching for a long time yet couldn’t come across lots of interesting things. Just before I thought to give up on it, I stumbled on this delightful and easy dessert simply by chance. The dessert seemed so delightful on its snapshot, that called for fast actions.

It was not difficult to imagine the way it’s created, its taste and how much boyfriend might want it. Actually, it is extremely easy to delight the man in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyway, I went to the website: Suncakemom and then followed the step by step instuctions that were accompanied by superb snap shots of the operation. It just makes life rather easy. I could imagine that it is a bit of a inconvenience to take pics in the midst of cooking in the kitchen as you may typically have sticky hands thus i really appreciate the commitment she devote for making this blogpost .

With that in mind I’m inspired presenting my own, personal formulas in the same way. Many thanks for the thought.

I had been fine tuning the main recipe to make it for the taste of my loved ones. I’ve got to tell you it had been an awesome outcome. They loved the flavour, the consistency and loved having a delicacy such as this in the midst of a stressful workweek. They quite simply wanted even more, many more. So the next time I’m not going to commit the same miscalculation. I am likely to double the amount to keep 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.