How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Moussaka?

You need 16 ingredients. The key ingredients include: 2 cups plain nonfat yogurt, 1 pound ground turkey, 1 yellow onion, cut into 1/4-inch dice, 1 garlic clove, minced, and more.

Is Moussaka suitable as meat & poultry?

Yes, Moussaka falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Moussaka?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moussaka Recipe – Eats Now

Name: Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain nonfat yogurt; 1 pound ground turkey; 1 yellow onion, cut into 1/4-inch dice; 1 garlic clove, minced; 1 teaspoon ground cinnamon; 1 teaspoon coarse salt, plus more for eggplant; 1/4 teaspoon ground nutmeg; 1/4 teaspoon freshly ground pepper; 1 28-ounce can whole peeled tomatoes, coarsely chopped; 1/4 cup tomato paste; 1/4 cup chopped fresh oregano; 1/2 cup chopped fresh flat-leaf parsley; 2 medium eggplants (about 2 pounds); Olive oil cooking spray; 1/4 cup (1 ounce) grated Parmesan cheese; 1 large egg plus 1 large egg white

1

Drain the yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.

2

Heat the turkey in a medium saucepan over medium; cook until browned, about 6 minutes.

3

Using a slotted spoon, transfer to a medium bowl.

4

Add the onion, garlic, cinnamon, salt, nutmeg, and pepper to the saucepan; cook until the onion is translucent, about 10 minutes.

5

Return the turkey to the saucepan; add the tomatoes, tomato paste, and oregano.

6

Bring to a boil; reduce heat, and simmer until the sauce has thickened, about 1 hour.

7

Remove from heat; stir in the chopped parsley.

8

Set aside.

9

Heat the broiler.

10

While the sauce cooks, cut the eggplants into 1/4-inch slices.

11

Sprinkle with salt on both sides.

12

Place in a colander over a bowl; let stand 1 hour to drain.

13

Discard the liquid; rinse each slice under cold running water to remove all salt and juice.

14

Place the slices on several layers of paper towels; press out water.

15

Lay the dry slices on a clean baking sheet; coat with olive oil spray; broil until browned, about 2 minutes.

16

Turn; coat with olive oil spray; broil until browned, about 2 minutes more.

17

Repeat until all the eggplant slices have been broiled; set the cooked eggplant aside.

18

Place the drained yogurt in a small bowl.

19

Add the Parmesan and eggs.

20

Whisk together briskly with a fork; set aside.

21

Preheat the oven to 400F.

22

Assemble the moussaka: Place a layer of eggplant on the bottom of an 8 x 8-inch baking pan.

23

Cover with half the turkey sauce.

24

Place another eggplant layer, then the remaining turkey sauce.

25

Add a final eggplant layer; cover with reserved yogurt mixture.

26

Bake until the mixture is bubbling and the top starts to brown, about 30 minutes.

27

Transfer to a heatproof surface; let sit until the moussaka cools slightly and firms, about 10 minutes.

28

Cut into squares; serve.

29

(Per serving)

30

Calories: 266

31

Fat: 9g

32

Cholesterol: 102mg

33

Carbohydrate: 23g

34

Sodium: 510mg

35

Protein: 25g

36

Fiber: 3g

Moussaka

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