Light Moussaka

Light Moussaka
Servings: 8 Prep 15 mins Bake 425°F 30 mins plus 30 minutes Cook 20 mins


  • 2 medium-size eggplants (1 pound each), cut into 1/2-inch-thick rounds
  • 1/4 cup olive oil
  • 2 medium-size onions, chopped
  • 1 pound lean ground beef
  • 1/2 pound ground turkey
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1 2/3 cups low-fat milk
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1 egg white
  • 1/4 cup grated Parmesan cheese

Make It

1. Heat oven to 425 degrees F. Coat 11 x 7 x 2-inch pan with nonstick vegetable cooking spray.

2. Brush the eggplant with 3 tablespoons oil. Place in single layer on 2 baking sheets.

3. Bake in 425 degree F oven for 30 minutes, turning over halfway through.

4. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; saute 6 to 8 minutes or until softened. Add beef and turkey; cook, breaking up meat with wooden spoon, 6 minutes or until no longer pink. Stir in tomato paste, oregano, pepper, cinnamon, 1 teaspoon salt.

5. Arrange one layer of eggplant over bottom of prepared pan. Top with meat mixture. Repeat layering and finish with top layer of eggplant.

6. Shake together 2/3 cup milk and flour in jar with tight-fitting lid to dissolve flour. Combine with remaining milk and salt in saucepan. Bring to simmering, whisking.

7. Beat egg and egg white in small bowl. Whisk some hot milk into egg mixture; then stir into hot milk mixture in saucepan. Cook, whisking, until thick; do not let boil. Pour over eggplant. Sprinkle with Parmesan.

8. Bake in 425 degree F oven for 30 minutes or until top is bubbly. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 311, Fat, total (g): 18, chol. (mg): 15, carb. (g): 15, pro. (g): 23, sodium (mg): 750, Percent Daily Values are based on a 2,000 calorie diet.