Light Moussaka

Makes 8
Prep 15 m
Bake 30 m
Cook 20 m
Bake plus 30 minutes



  1. 1 of 8 Heat oven to 425 degrees F. Coat 11 x 7 x 2-inch pan with nonstick vegetable cooking spray.
  2. 2 of 8 Brush the eggplant with 3 tablespoons oil. Place in single layer on 2 baking sheets.
  3. 3 of 8 Bake in 425 degree F oven for 30 minutes, turning over halfway through.
  4. 4 of 8 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. 5 of 8 Arrange one layer of eggplant over bottom of prepared pan. Top with meat mixture. Repeat layering and finish with top layer of eggplant.
  6. 6 of 8 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. 7 of 8 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. 8 of 8 Bake in 425 degree F oven for 30 minutes or until top is bubbly. Makes 8 servings.
Nutrition Information for Light Moussaka
Servings Per Recipe: 8
Per Serving: 750 mg sodium, 23 g pro., 311 kcal cal., 18 g Fat, total, 15 g carb., 15 mg chol.