Healthy Moussaka

Healthy Moussaka

4.2 of 5 (216)
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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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A healthy take on the Greek eggplant casserole. A healthy take on the Greek eggplant casserole.
Number of Servings: 8


    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


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!
    57 of 58 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
    52 of 52 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!
    37 of 37 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!
    29 of 30 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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  • 23 of 24 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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