Eggplant and Spinach Moussaka with Feta Cheese
A keto-friendly layered baked casserole featuring tender eggplant, sautéed spinach, and salty feta with rich tomato and cream sauce. This mediterranean-inspired keto (keto, vegetarian) ready in about 55 minutes pairs fresh spinach, divided olive oil, minced garlic cloves 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 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Spinach Moussaka with Feta Cheese take to make?
Total time is about 55 minutes (15 min prep + 40 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 Spinach Moussaka with Feta Cheese?
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 fresh spinach from drying out.
Can I substitute ingredients in Eggplant and Spinach Moussaka with Feta Cheese?
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 Spinach Moussaka with Feta Cheese 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 Spinach Moussaka with Feta Cheese keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
