agassifan low sodium/low fat moussaka

2 fresh eggplant, unpeeled, slice 1/2 inch thick
8 oz ground turkey
3 cups low sodium tomato sauce
3 tbsp tomato paste
1 cup raw onion, chopped
2 cloves garlic
1 glass (4 fl oz) red wine
1/2 cup whole wheat flour
1 cup nonfat milk
2 tbsp parmesan cheese
1 cup fat free ricotta cheese
1 7" carrot shredded
crystalized ginger (2 pieces), chopped fine
2 TSP pumpkin pie spice
1 tbsp italian seasoning

Slice eggplant 1/2 inch thick and bake while making the sauces.

Brown ground turkey with onion and garlic.

When brown, add tomato sauce & paste, carrot, spices and red wine. Let simmer for 15 minutes.

Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture.

Mix flour and milk in saucepan and heat over medium heat until sauce thickens.

Add ricotta and parmesan cheese to milk & flour mixture.

Pour cheese sauce over the casserole.

Bake at 350 degrees (covered) for 1 hour, remove foil and raise oven temp to 400..bake until golden brown.


Number of Servings: 8 @ 224 calories per serving



Number of Servings: 8

Recipe submitted by SparkPeople user AGASSIFAN.