Low Fat Musaca

Discover a lighter twist on a beloved classic with this Low Fat Musaca recipe, a wholesome Mediterranean-inspired casserole that’s packed with flavor and low on guilt. Featuring tender layers of eggplant, golden potato slices, and lean ground turkey seasoned with aromatic spices like paprika and cinnamon, this dish offers a satisfying yet healthy alternative to traditional musaca. A creamy topping made from low-fat yogurt and eggs beautifully bakes to a golden finish, tying all the layers together in a velvety embrace. Perfect for meal prepping or a family dinner, this hearty yet nutritious dish is easy to prepare, taking just 30 minutes of prep time before the oven does the rest. Serve warm for a comforting meal that’s sure to please health-conscious eaters and comfort food lovers alike.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams Lean ground turkey
• 1 whole Large eggplant
• 3 whole Medium potatoes
• 1 whole Onion
• 2 whole Garlic cloves
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 250 ml Low-fat plain yogurt
• 2 whole Eggs
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.25 teaspoon Ground cinnamon

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the eggplant into rounds about 1/4-inch thick. Lightly salt them and set aside for 15 minutes to draw out excess moisture.

Step 3

Slice the potatoes into similar 1/4-inch thick rounds.

Step 4

Peel and finely chop the onion and garlic.

Step 5

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onions and garlic, cooking until they are translucent.

Step 6

Add the ground turkey to the pan, breaking it up with a spoon and cooking until browned.

Step 7

Stir in the tomato paste, paprika, ground cinnamon, salt, and pepper. Simmer for about 5 minutes and remove from heat.

Step 8

Pat the eggplant slices with a paper towel to remove excess moisture.

Step 9

In an oven-proof dish, layer half of the potato slices at the bottom. Add a layer of the cooked ground turkey mixture, followed by a layer of eggplant slices. Repeat the layers, finishing with a top layer of potato slices.

Step 10

In a separate bowl, whisk together the yogurt and eggs. Pour the mixture evenly over the top of the layered dish.

Step 11

Bake in the preheated oven for 45-60 minutes, or until the top is golden and the potatoes are tender.

Step 12

Let the Musaca cool for a few minutes before slicing. Serve warm.

Nutrition Facts

Serving size	(2180.9g)

Amount per serving	% Daily Value*
Calories	1945.2

Total Fat 79.4g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 743.6mg	0%
Sodium 4268.0mg	0%
Total Carbohydrate 183.4g	0%
Dietary Fiber 35.6g	0%
Total Sugars 49.5g
Protein 146.7g	0%

Vitamin D 213.6IU	0%
Calcium 771.4mg	0%
Iron 17.2mg	0%
Potassium 6622.2mg	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: 35.1%

Protein: 28.8%

Carbs: 36.0%