Low Fat Healthy Moussaka
Discover a guilt-free twist on a Mediterranean classic with this Low Fat Healthy Moussaka recipe! Packed with flavor yet light on calories, this dish swaps out traditional lamb for lean ground turkey and uses roasted eggplants instead of fried for a wholesome base. A creamy, protein-rich topping made from low-fat Greek yogurt, eggs, and a touch of Parmesan ties it all together. Warm spices like cinnamon and allspice infuse the hearty tomato sauce with irresistible depth, while olive oil spray ensures minimal added fat. Ready in just over an hour and serving six, this healthy moussaka is perfect for family dinners or meal prep. Savor the delicious balance of comfort and nutrition without compromising on taste!
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 can Olive oil spray
- 500 grams Lean ground turkey
- 1 medium Onion
- 3 Garlic cloves
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 400 grams Low-fat Greek yogurt
- 2 large Eggs
- 30 grams Grated Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1/2-inch thick rounds. Arrange them on a baking sheet lined with parchment paper and spray lightly with olive oil spray. Roast in the preheated oven for 15-20 minutes, flipping halfway through, until softened and lightly golden. Remove from the oven and set aside.
While the eggplants are roasting, heat a large skillet over medium heat and spray lightly with olive oil spray. Add the finely diced onion and minced garlic cloves, and sauté for 3-4 minutes until softened and fragrant.
Add the lean ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, ground cinnamon, ground allspice, dried oregano, salt, and black pepper. Let the mixture simmer for 10 minutes to allow the flavors to meld. Remove from heat.
In a mixing bowl, whisk together the low-fat Greek yogurt, eggs, and grated Parmesan cheese until smooth. Set this topping mixture aside.
To assemble the moussaka, layer half of the roasted eggplant slices in a large baking dish (approximately 9x13 inches). Spoon half of the turkey mixture over the eggplants. Repeat with the remaining eggplant slices and turkey mixture, finishing with the yogurt topping spread evenly over the top.
Reduce the oven temperature to 180°C (350°F). Bake the moussaka for 30 minutes, or until the top is golden and set.
Remove the moussaka from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.2 g | 390% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 100.0 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1107 mg | 85% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5827 mg | 124% | |
*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.
