MoussakaSubmitted by: THEMIS27
IntroductionFrom Eating Clean magazine
I used turkey, the recipe calls for beef. From Eating Clean magazine
I used turkey, the recipe calls for beef.
1 1/2 lbs white potatoes, peeled, left whole
16 oz lean ground turkey
1/2 onion, chopped
2 cloves garlic, minced
2 cups tomato puree
1/2 tsp cinnamon
1/4 tsp dried oregano
1/4 tsp black pepper
1 bay leaf
1 large eggplant, peeled and cut into 1/3-inch slices
1 cup low-fat sour cream
1/4 cup evaporated skim milk
2 Tbsp shredded parmesan cheese
2. While potatoes are cooking, brown turkey with onion and garlic in a 2-qt pot over medium heat, breaking up meat into little pieces for about 4-5 minutes, until vegetables are tender and meat is no longer pink. Pour in tomato puree and 1 C water. Mix in cinnamon, pepper, oregano and bay leaf. Lower heat to simmer and cook, covered, 20 minutes.
3. Meanwhile, cover 2 cookie sheets with aluminum foil and mist with cooking spray. Lay eggplant slices on sheet and lightly mist again with cooking spray. Bake in oven about 8 minutes. While eggplant cooks, slice potatoes into 1/4-inch slices. Remove eggplant, transfer to plate, raise oven temperature to 475, re-spray foil and lay potato slices on cookie sheets. Lightly mist potatoes with cooking spray and bake in oven for 8 minutes. Remove. Lower oven temp to 350.
4. Make bechamel sauce: In a separate bowl, mix sour cream, milk and egg until blended; mixture should be thick.
5. Spray a 12x9-inch casserole dish with cooking spray. Arrange 1 layer of potatoes in dish, top with layer of eggplant, then pour all of turkey mixture over top. Top again with layer of potatoes and then eggplant. Finish with bechamel. Sprinkle with parmesan cheese and bake in oven for 45 minutes, until set and lightly brown. If not brown, raise temp to 400 and bake for another 5-10 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user THEMIS27.