Heart-Healthy Musaca
Indulge in the comforting flavors of "Heart-Healthy Musaca," a wholesome twist on the classic Balkan dish that's perfect for nutritious weeknight dinners. Layers of tender roasted eggplant, a Mediterranean-spiced turkey and vegetable filling, and a crumble of reduced-fat feta create a delectable, guilt-free casserole packed with protein, fiber, and bold aromas of cinnamon and oregano. This low-sodium recipe features heart-smart ingredients like lean ground turkey, olive oil, and plenty of fresh veggies, while offering a satisfying balance of richness and freshness. Ready in just under 90 minutes and serving six, this vibrant, lighter take on musaca is perfect for anyone seeking a delicious, health-conscious meal. Serve it with a green salad for the ultimate heart-healthy accompaniment.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 500 grams lean ground turkey
- 1 red bell pepper
- 1 medium zucchini
- 0.5 teaspoons cinnamon
- 1 teaspoons dried oregano
- 400 grams diced tomatoes
- 200 milliliters low-sodium vegetable broth
- 2 tablespoons fresh parsley
- 0.5 teaspoons fresh ground black pepper
- 0.5 teaspoons salt
- 100 grams reduced-fat feta cheese
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet and brush with 2 tablespoons of olive oil. Roast in the preheated oven for 20 minutes, turning halfway through, until golden brown and soft.
While the eggplants bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then add them to the skillet. Sauté for about 3 minutes until the onion becomes translucent.
Add the lean ground turkey to the skillet and cook, breaking it apart with a spoon until browned evenly, about 5-7 minutes.
Dice the red bell pepper and zucchini, and add them to the skillet. Stir in the cinnamon and dried oregano, and cook for another 5 minutes.
Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally.
Season the mixture with ground black pepper and salt, then remove from heat. Stir in freshly chopped parsley.
In a 9x13-inch baking dish, layer half of the roasted eggplant slices to cover the bottom. Spoon half of the turkey and vegetable mixture over the eggplant. Repeat with another layer of eggplant and the remaining turkey mixture.
Crumble the reduced-fat feta cheese evenly over the top.
Bake in the preheated oven for an additional 20 minutes until the musaca is bubbly and the cheese has melted and slightly browned.
Allow to cool for a few minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 6763 mg | 294% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 84.7 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6113 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
