Lean and Mean Moussaka

Lean and Mean Moussaka


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Ground turkey, plum tomatoes, and ricotta cheese harmonize their flavors in this twist on a traditional Greek dish that will fill you up without filling you out. If you aren't a fan of poultry, you can substitute the turkey with lean ground beef.

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Time needed

1 hour preparation + 45 min cooking

Serving Size / Yield

8-10 servings


  • 3 Medium Eggplants, diagonally sliced
  • 1/4 C. Kosher Salt
  • 2 Medium Baking Potatoes, peeled and diced, boiled and drained
  • 1 cup + 3 Tbs. Extra Virgin Olive Oil, divided
  • 1 cup All-Purpose Whole Wheat Flour
  • 2 Medium Onions, coarsely chopped
  • 3 Garlic Cloves, minced
  • 2 lb. Ground Turkey
  • 3 Tbs. Tomato Paste
  • 3 Tbs. White Grape Juice
  • 2 1/4 tsp. Ground Cinnamon
  • 1 1/4 tsp. Dried Oregano
  • Ground Black Pepper, to taste
  • 6 Plum Tomatoes, sliced
  • 16 oz. Ricotta Cheese
  • 4 Eggs
  • 1 C. Greek Yogurt

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Preheat the oven to 350 degrees. Layer eggplant slices in a colander sitting atop a plate, sprinkling each layer with a dash of Kosher salt. Let stand 30 minutes. Rinse the salt off the eggplant and pat dry with a paper towel. In a large skillet, heat 1/4 cup of olive oil over high heat. Place the flour into a large bowl. Dredge the eggplant slices in the flour, shaking off any excess. Fry batches of eggplant at a time over high heat, using up to 3/4 cup more of olive oil as needed, until all slices have been browned on both sides. Pat fried eggplant with paper towels to remove excess oil.
In another large skillet, warm 3 Tbs. of olive oil over medium heat. Place onions and garlic into skillet and cook, stirring occasionally, until the onions are golden-brown and tender. Add the turkey and cook until browned. Drain turkey mixture and return to skillet. Stir in the tomato paste, white grape juice, cinnamon, oregano and pepper. Cook over medium heat for 1 minute, stirring continuously. Transfer the mixture to a large mixing bowl. Add the potatoes, half of the tomato slices, and ricotta, and mix well.
Line the bottom and sides of a 6-quart baking dish with fried eggplant slices, reserving 25 to 30 large slices. In a small bowl, lightly beat together the eggs and Greek yogurt. Spoon half of the turkey mixture into the lined baking dish. Pour atop the meat half of the egg and yogurt mixture, and top with half of the reserved eggplant slices. Repeat layering with the remaining meat and egg mixture, and top with the remaining eggplant and tomato slices. Bake for about 45 minutes until the top is nicely browned. Let moussaka stand for 15 minutes before serving.

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