Eggplant and Feta Moussaka Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (low carb) ready in about 40 minutes pairs 85% lean ground beef, divided olive oil, finely chopped small onion 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 25 min Serves 4 Greek cuisine 410 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Eggplant and Feta Moussaka Skillet take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Feta Moussaka Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 85% lean ground beef from drying out.

Can I substitute ingredients in Eggplant and Feta Moussaka Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Feta Moussaka Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Feta Moussaka Skillet keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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