Low Carb Moussaka A La Bernstein

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 511.5
  • Total Fat: 41.7 g
  • Cholesterol: 205.3 mg
  • Sodium: 447.5 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 24.6 g

View full nutritional breakdown of Low Carb Moussaka A La Bernstein calories by ingredient
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Number of Servings: 6


    3 T. olive oil
    1 medium eggplant, about 1 lb., sliced into 1/2 inch rounds
    1/2 tsp. salt
    1/4 tsp. black pepper
    1 T. minced garlic
    1/2 cup diced red bell pepper
    1 lb. ground lean (90/10) beef or bison
    1 tsp. dried oregano
    1 tsp. ground cumin
    2 T. butter
    1/2 cup thinly sliced turnip
    1 cup whole milk ricotta cheese
    1 cup heavy cream
    1/2 tsp. paprika
    2 eggs, lightly beaten
    1/3 cup grated Parmesan cheese


Preheat oven to 375 degrees F. In a large skillet, heat 2 T. of the olive oil over medium heat. Add eggplant slices, working in batches if necessary to avoid overcrowding the pan. Sprinkle the eggplant with salt and pepper and brown for 5 minutes on a side. Remove from skillet, When all the eggplant has been browned and removed, add 1 T. olive oil to the skillet along with the garlic and red pepper. Saute for 2-3 minutes. Add ground beef, oregano, cumin, salt and pepper. Brown evenly. In another large skillet, heat 2 T. butter on a low temperature. Layer turnips in skillet, sprinkle with salt and pepper. Brown for 5 minutes on each side. Use a spatula to flip turnips. In a medium mixing bowl, combine ricotta cheese, heavy cream, salt and paprika. Add eggs and blend together. In a sprayed 9 X 11 baking dish, layer eggplant, ground beef, and turnips. Pour ricotta cheese mixture over layered ingredients. Sprinkle casserole with grated Parmesan cheese. Place casserole in the oven and bake for 45 minutes. Cut into 6 servings and serve warm. It will keep in the refrigerator for 3-4 days or frozen for 2-3 months.

Number of Servings: 6

Recipe submitted by SparkPeople user TLAMBERT52.

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