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This is an updated version of our Greek Moussaka recipe we shared in 2016. This updated recipe uses traditional Greek spices and herbs and fresh eggplant to create a delicious Mediterranean dish. The eggplant are seasoned and baked with our Garlic & Onion Blast and the Greek Blend and True Cinnamon are used here to add the perfect traditional Greek flavors to the meat. Don't forget the small amount of Nutmeg in the cheese sauce for the topping - it makes a big difference to the taste. This is superb dish that is full of flavor!


For The Meat and Eggplant Base-

1 large eggplant, peeled and sliced in 1/4 inch thick slices

Olive Oil (to taste)

1/2 Tblspn Garlic & Onion Blast

1 lb ground beef or lamb or turkey

1 medium onion, chopped

2 Tblspns minced garlic

1 (8 oz) can of tomato sauce

1/2 tsp True Cinnamon

1 1/2 Tblspns Greek Blend

1 tsp salt

1/2 tsp pepper

For The Cheese Sauce Topping -

3 Tblspns butter

1/2 tsp salt

1/2 tsp pepper

2 Tblspns All Purpose flour (Note: For a Keto -Friendly dish, use Almond Flour and thicken, if needed, with a Tblspn of Arrowroot mixed with a Tblspn of water)

1 cup half and half

1 egg

1/2 cup grated parmesan cheese

1/2 tsp Ground Nutmeg


Grease a deep 8 x 8 inch baking pan and set aside. Brush both sides of the sliced eggplant with olive oil and then sprinkle the slices with the Garlic & Onion Blast Blend. Place the prepared eggplant slices on a greased cookie sheet. Bake the slices in a 400 degree oven until they are soft (about 10 - 15 minutes). Place half of the baked eggplant slices in the bottom of the greased (8 x 8 inch) baking pan. Set aside the other half of the slices. In a skillet combine the meat and onion and cook until the meat is done. Drain the pan. Add the garlic, tomato sauce, spices, salt and pepper and combine. Pour the meat mixture over the sliced eggplant in the pan. Layer the other half of the sliced eggplant over the meat. Prepare the Cheese Sauce: Melt the butter in a saucepan, whisk in the flour, 1/2 tsp salt/pepper, and the Ground Nutmeg. Gradually stir in the half and half and cook over medium heat (stirring constantly) until the sauce is thick and bubbly. In a small bowl beat the egg, and then stir in a small amount of the cooked butter/flour sauce. Then, add the egg to the rest of the sauce and mix well. Fold in the parmesan cheese and stir to combine. Pour the cheese sauce over the eggplant in the pan. Bake at 350 degrees for about 50 minutes, or until the baked topping is golden.

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