Eggplant and Spinach Moussaka with Feta Cheese

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A keto-friendly layered baked casserole featuring tender eggplant, sautéed spinach, and salty feta with rich tomato and cream sauce. This Mediterranean-inspired keto recipe (vegetarian), ready in about 55 minutes, pairs eggplant, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 medium, sliced into 1/2-inch rounds eggplant
• 6 cups fresh spinach
• 4 tbsp, divided olive oil
• 3 minced garlic cloves
• 1 cup crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup crumbled feta cheese
• 1 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Brush both sides of 2 medium eggplants (sliced into 1/2-inch rounds) with 2 tbsp olive oil and season with 1/2 tsp salt. Arrange on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender.
2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 6 cups fresh spinach and cook, stirring, until wilted, about 3 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Stir in 1 cup crushed tomatoes, 1 tsp dried oregano, and 1/2 cup heavy cream into the spinach mixture. Cook for 4 minutes until sauce thickens slightly.
4. Step 4: In a greased 9x9-inch baking dish, layer half the roasted eggplant slices, then spread the spinach and tomato sauce evenly over them. Top with remaining eggplant slices and sprinkle 1/2 cup crumbled feta cheese on top.
5. Step 5: Bake uncovered at 400°F for 15 minutes until the cheese is lightly browned and the casserole is heated through. Let rest 5 minutes before serving.