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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.0
  • Total Fat: 4.7 g
  • Cholesterol: 29.6 mg
  • Sodium: 649.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 10.7 g

View full nutritional breakdown of Healthy Moussaka calories by ingredient
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Healthy Moussaka

Submitted by: KHILKEY
Healthy Moussaka

Introduction

A healthy take on the Greek eggplant casserole. A healthy take on the Greek eggplant casserole.
Number of Servings: 8

Ingredients

    1 fresh eggplant
    8 oz ground turkey
    3 cups tomato sauce
    1 cup raw onion, chopped
    2 cloves garlic
    1 glass (3.5 fl oz) red wine
    2 tablespoons all-purpose flour
    1 cup nonfat milk
    2 tbsp parmesan cheese
    1/2 cup feta cheese, crumbled

Directions

Slice eggplant very thinly.
Brown ground turkey with onion and garlic.
When brown, add tomato sauce and red wine. Let simmer for 15 minutes.
Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture.
Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese.
Pour white sauce over the casserole.
Bake at 350 degrees until top starts to turn golden brown.







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Member Ratings For This Recipe


  • Incredible!
    55 of 56 people found this review helpful
    Very good! Love this recipe! I forgot the red wine, but added cinnamon, nutmeg, pepper, oregano, Italian herbs, and basil. I roasted the eggplant slices for 10 minutes before hand and baked 30 minutes covered, 30 minutes uncovered. - 2/2/09

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  • Very Good
    51 of 51 people found this review helpful
    This is a very good recipe. It smelled so good while cooking. Like others, I added more spices to the meat (nutmeg, cinnamon and oregano) and baked it for a longer time. I cooked it at 375, covered for 30 min and then uncovered for the same. I also used WAY less flour in making the bechamel. - 12/17/08

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  • Incredible!
    36 of 36 people found this review helpful
    I AM going to make this again -- tonight for a small party. I will add some more spices. Only suggestions is to use much less flour. There is no need for 1/2 cup; probably 2 or 3 Tbsp is enough. - 5/29/09

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  • Incredible!
    28 of 29 people found this review helpful
    O.K. this was absolutly delicious! I reduced the flour to 2 TBSP, and took advice of another recipe rating and started oven @ 375 with foil, for 30 min then uncovered at 350 for another 30 min or so...BUT I ADDED GREEK OLIVE PASTE TO THE TOPPING, AND DOLLIPED IT ON.... A FEW TBSP!!! OH MY GOD A MUST - 3/27/08

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  • 22 of 23 people found this review helpful
    I'm a chef
    the good proportion of flour for a bechamel
    is 60 grams of flour for 1 L of milk !
    so 1/2 cup is WAYYYYS too much for 1 cup of milk
    you'll end up doing crepes hehehe
    hope this is helpful ! - 9/15/09

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  • Incredible!
    19 of 20 people found this review helpful
    Very good starting point for moussaka. I too added oregano, nutmeg & cinnamon for extra flavour. Also 15 minutes is not enough time to simmer and reduce the liquid so I added a handful of lentils to absorbe excess liquid. I made a traditional bechamel with a roux. Less flour more butter. - 12/7/08

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  • Very Good
    16 of 18 people found this review helpful
    Yummy! I used shredded mozz instead of feta, and only used about 1/8 cup of flour. also didn't use wine. Was totally yummy! Thanks! Will make again! Can't wait to eat those leftovers! - 2/15/09

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  • Very Good
    15 of 15 people found this review helpful
    I agree about salting the eggplant first and then letting it soak in water; this helps to take the bitterness away. My grandmother used to make this and other Greek meals for us all from memory. Too bad I didn't watch more carefully to learn all her secrets! - 8/15/09

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  • Very Good
    14 of 14 people found this review helpful
    After reading other comments, I added 1 shredded carrot to the meat. I also added the following spices, pepper, fresh mint, parsley, nutmeg and cinnamon. Gave it great flavor. For a more hearty meal, I would double the amount of turkey. Very tasty. - 9/18/08

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  • Very Good
    13 of 16 people found this review helpful
    I don;t eat eggplant but made this for a church gathering. It was gone very quickly. I used soy protein instead of turkey. I cooked it covered for 30, removed the foil for 30. I turned off the oven and let it cook for another 30 minutes and it was fork tender. - 5/11/09

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  • Incredible!
    13 of 13 people found this review helpful
    my wife (who is greek) made this and it was incredible, poli kala malakas - 5/10/08

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  • Good
    12 of 12 people found this review helpful
    This is a good recipe, but leaves out details. Before adding the ground turkey to the pan, I recommend browning the onions & garlic in a tsp of olive oil in a non-stick pan. Mix the milk and flour together before putting them into the pan- the heat causes lumps. How long should this go in the oven? - 9/8/09

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  • Incredible!
    11 of 12 people found this review helpful
    Loved it! Remember to salt the eggplant first, though. - 9/23/07

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  • Incredible!
    10 of 10 people found this review helpful
    My wife and I really enjoyed this dish. I omitted the wine but added diced tomatoes and additional spices. I also added 1/2 cup light cheddar cheese. Baked 1 hour at 350 degrees. Lots of leftovers for lunch and dinner tomorrow. - 8/9/09

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  • Very Good
    10 of 10 people found this review helpful
    I doubled the recipe to make two pans and added the following spice alterations: Greek seasoning in the meat, mint flakes and cinnamon on the white sauce. The result was VERY tasty (especially with authentic greek seasonings added) but it was VERY soupy. I may use less sauce next time or add rice - 9/18/08

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  • Incredible!
    9 of 9 people found this review helpful
    Yum! My husband doesn't like eggplant and he LOVED this. I took other people's advice and cooked it covered for 45 min, uncovered for 30 min, and added cinnamon to the sauce to make it taste more like the real thing. Also, to decrease the sodium a bit I used no salt added tomato sauce. - 5/22/08

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  • Incredible!
    8 of 9 people found this review helpful
    I made this once and it was so delicious I'm making it again today. I put a bit of olive oil in the bottom of the casserole dish before adding the slices of eggplant. I also added lots of veggies to the tomato sauce. Just a bit of regular cheese can be lower-cal and yummier than lots of FF cheese - 5/11/08

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  • Incredible!
    7 of 7 people found this review helpful
    Loved this! The red wine really adds a unique flavor. Very satisfying, would never be able to tell it's "healthy" - 8/3/09

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  • Good
    7 of 7 people found this review helpful
    I took the advice of some of the other posters and added some Greek spices such as allspice and cinnamon. Sill, I found the end product rather bland. Next time, I'll add even more spices and see how it turns out. Also, some extra feta cheese would probably give it a bit more interest. - 5/8/08

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  • 6 of 10 people found this review helpful
    I've always loved Moussaka and wondered how it was made. Now I know and will give it a try, especially after figuring out it has 3 WW points. Thanks! - 8/16/09

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  • Very Good
    6 of 6 people found this review helpful
    Really nice, I also lessened the flour and added nutmeg and salt. Even better the second day. thanks - 3/26/09

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  • Very Good
    6 of 6 people found this review helpful
    I added half a tsp of cinnamon to the sauce to give it more of a greek flavor. It was very good, especially if you like eggplant (I love it) - 3/22/08

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  • Incredible!
    5 of 5 people found this review helpful
    My whole eggplant-hating family loved this dish. My super picky 8 yo declared it "Yumolicious!" I'm sure he had no idea what was really in it, but he liked it. I did dice up the eggplant into roughly 1/2" cubes to make it a little less suspicious. I'll definitely make it again. - 10/27/09

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  • Incredible!
    5 of 5 people found this review helpful
    As other people suggested, I added cinnamon, basil and Italian seasonings to the meat…plus a fresh diced up Habanero pepper for some kick. I substituted low fat mozzarella for the other cheeses and baked for about 45 minutes. It was PHENOMENAL! I have never had a flavor combination quite like th - 9/30/09

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  • Good
    5 of 5 people found this review helpful
    I made this today and I used a reduced fat feta. It wasn't bad but next time I'll use less tomato sauce, a thinner bechamel and add more spices as others suggested. It was my first time trying Moussaka. My daughter liked it as well. - 12/7/08

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