Low Fat Moussaka
Indulge guilt-free with this mouthwatering Low Fat Moussaka—a lighter take on the classic Greek comfort food! Featuring roasted eggplant and zucchini layered with a savory ground turkey filling, this dish is enhanced by the warm flavors of cinnamon, allspice, and oregano for a Mediterranean-inspired treat. A creamy, low-fat béchamel sauce made with milk, egg yolks, and grated cheese tops off this wholesome casserole, creating a golden, bubbly finish that's both indulgent and nutritious. Perfect for a healthy family dinner or meal prep, this recipe is full of flavor while keeping calories in check. Ready in just 80 minutes, it’s a satisfying and hearty comfort food option you can feel good about.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 medium zucchini
- 2 tablespoons olive oil
- 500 grams lean ground turkey
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 1 teaspoon dried oregano
- 500 milliliters low-fat milk
- 2 tablespoons all-purpose flour
- 2 egg yolks
- 50 grams low-fat cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Slice the eggplants and zucchini into 1/4-inch thick rounds. Brush both sides with a tablespoon of olive oil, and arrange them on baking sheets. Roast them in the oven for 20 minutes, turning halfway, until slightly golden.
While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until softened for about 5 minutes.
Increase the heat to medium-high and add the ground turkey to the skillet. Cook, stirring occasionally until the meat is browned, about 8-10 minutes.
Stir in the diced tomatoes, tomato paste, cinnamon, allspice, and oregano. Season with salt and pepper. Simmer the mixture for 15 minutes to allow flavors to meld.
In a separate saucepan, whisk the flour into the milk over medium heat. Continue whisking for 5-7 minutes until the sauce thickens.
Remove the milk mixture from the heat and whisk in the egg yolks. Return to low heat for 2 minutes, stirring constantly. Sprinkle in half of the grated cheese and stir until melted. Remove from heat.
To assemble the moussaka, layer half of the roasted eggplant and zucchini in a large baking dish. Pour over the meat sauce and spread evenly.
Layer the remaining eggplant and zucchini over the meat sauce.
Pour the white sauce over the top, spreading it out evenly. Sprinkle the remaining cheese on top.
Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling.
Let the moussaka sit for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 7595 mg | 330% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 101.2 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1490 mg | 115% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5576 mg | 119% | |
*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.
