Ingredients for Low Fat Moussaka
- Eggplants
- Salt and pepper to taste
- 2 tablespoons olive oil
- Onions
- Garlic Cloves
- 1 lb ground turkey
- Bulgur
- Of Fresh Mint
- Black Pepper
- Allspice
- Diced Tomatoes
- Butter
- Flour
- 1/2 cup skim milk
- Feta Cheese
- Fat Free Feta Cheese
- Ground Nutmeg
- Plain Fat Free Yogurt
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How to Make Low Fat Moussaka
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add eggplant and cook until browned and tender, about 8-10 minutes. Set aside.
- In the same skillet, cook the ground turkey until browned. Drain off excess fat.
- Add the onion, garlic, and oregano to the skillet and cook until softened, about 3 minutes.
- Stir in the crushed tomatoes, tomato paste, zucchini, and vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes.
- In a medium bowl, whisk together eggs, milk, and low-fat cheese. Season with salt and pepper.
- Layer half of the eggplant in the bottom of a 9x13 inch baking dish. Top with the turkey mixture, then the remaining eggplant. Pour the egg mixture evenly over the top.
- Bake for 30 minutes, or until the top is golden brown and set.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
46g
Fat
21g
Carbs
10g
