Eggplant and Feta Moussaka Skillet

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Layered sautéed eggplant with ground beef and tangy feta cheese cooked together in a skillet for a keto-friendly Greek-inspired dish. This Greek-inspired keto recipe (low carb), ready in about 40 minutes, pairs medium eggplant, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (about 1 lb), cut into 1/2-inch cubes medium eggplant
• 1 lb, 85% lean ground beef
• 3 tbsp, divided olive oil
• 1, finely chopped small onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced eggplant (about 1 lb) and sauté for 8-10 minutes until softened and golden, stirring occasionally. Remove eggplant and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil and reduce heat to medium. Add 1 finely chopped small onion and 3 minced garlic cloves, cooking for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet. Break up the meat with a spoon and cook for 6-7 minutes until browned.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, 1/4 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until spices are fragrant.
5. Step 5: Return the cooked eggplant to the skillet and gently mix to combine. Cook together for 2 minutes to blend flavors.
6. Step 6: Remove from heat and sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve warm.