Heart-Healthy Traditional Moussaka

Discover a modern twist on a Mediterranean classic with our Heart-Healthy Traditional Moussaka, a recipe that delivers all the rich flavors of the original while prioritizing nutritious ingredients. This lightened-up version swaps the traditional lamb for lean ground turkey, roasted eggplant, and zucchini for a wholesome base, and a creamy béchamel made from low-fat milk and reduced-fat feta cheese. A fragrant medley of cinnamon, allspice, and oregano infuses the dish with warm, signature Mediterranean notes, while the use of olive oil and whole wheat flour adds a heart-smart touch. Perfectly golden and bubbly, this comforting casserole is a guilt-free indulgence that’s perfect for weeknight dinners or special occasions. Ready in just under two hours and packed with layers of flavor, this high-protein, low-fat moussaka will become a new family favorite!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 1 large zucchini
• 4 tablespoons olive oil
• 1 pound lean ground turkey
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 0.5 teaspoons cinnamon
• 0.5 teaspoons ground allspice
• 1 teaspoons dried oregano
• 1 14-ounce can crushed tomatoes, no salt added
• 2 tablespoons low-sodium tomato paste
• 2 cups low-fat milk
• 2 tablespoons whole wheat flour
• 2 tablespoons unsalted butter or olive oil spread
• 0.5 cup reduced-fat feta cheese, crumbled
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons salt
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants and zucchini into 1/4-inch-thick rounds. Lightly salt the slices to draw out moisture and set aside for 15 minutes. Pat dry with a paper towel.

Step 3

Brush the eggplant and zucchini slices with 2 tablespoons of olive oil. Arrange them on two baking sheets and roast in the oven for 20 minutes, flipping halfway, until tender and lightly golden.

Step 4

While the vegetables are roasting, heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil.

Step 5

Add the chopped onion and garlic to the skillet. Sauté for 3-4 minutes until softened.

Step 6

Add the ground turkey, breaking it apart with a wooden spoon. Cook for 7-8 minutes until browned.

Step 7

Stir in the cinnamon, allspice, oregano, crushed tomatoes, and tomato paste. Simmer on low heat for 10 minutes to thicken. Adjust seasoning with salt and pepper, then remove from heat.

Step 8

To make the béchamel sauce, melt the butter or olive oil spread in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.

Step 9

Gradually whisk in the milk and cook for 5-7 minutes until thickened. Stir in the crumbled feta cheese until melted. Season with black pepper.

Step 10

In a 9x13-inch baking dish, layer half the roasted eggplant slices, half the roasted zucchini slices, and half of the turkey mixture. Repeat layers with the remaining eggplant, zucchini, and turkey mixture.

Step 11

Pour the béchamel sauce evenly over the top, smoothing it with a spatula.

Step 12

Bake in the oven for 30-35 minutes, until the top is golden and bubbly.

Step 13

Let the moussaka cool for 10-15 minutes before serving. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	(3161.1g)

Amount per serving	% Daily Value*
Calories	2429.1

Total Fat 138.5g	0%
Saturated Fat 46.6g	0%
Polyunsaturated Fat 6.5g
Cholesterol 465.1mg	0%
Sodium 6855.9mg	0%
Total Carbohydrate 177.8g	0%
Dietary Fiber 54.0g	0%
Total Sugars 113.4g
Protein 152.3g	0%

Vitamin D 219.6IU	0%
Calcium 1608.6mg	0%
Iron 15.2mg	0%
Potassium 6181.1mg	0%

*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.

Source of Calories

Fat: 48.6%

Protein: 23.7%

Carbs: 27.7%