Enjoy this flavorful Eggplant Moussaka, a healthy and hearty twist on the classic dish, layered with tender eggplant, savory turkey, and creamy cheese sauce. Perfect for family dinners or cozy meals.
Ingredients:
- 2 medium eggplants (about 1.5 lbs), sliced into 1/2-inch rounds
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup tomato puree
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil, plus extra for frying
- 1/4 cup grated Parmesan or cheddar cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 teaspoon lemon juice
Instructions:
- Preheat oven to 350°F (180°C).
- Brush eggplant slices with lemon juice and let sit for 5 minutes to prevent browning. Heat a skillet with a bit of olive oil and lightly fry eggplant slices until golden. Place on paper towels to drain excess oil.
- In a separate pan, heat 2 tablespoons olive oil. Sauté onion and garlic until soft, about 3 minutes. Add ground turkey and cook 5–6 minutes until browned. Pour in white wine and cook until evaporated. Stir in tomato puree, smoked paprika, allspice, oregano, salt, and pepper. Simmer on low heat for 20 minutes.
- For the sauce, melt butter in a small saucepan. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk, adding cheese and cayenne pepper. Stir constantly until thickened, about 8–10 minutes.
- In a 9×13-inch baking dish, layer fried eggplant slices on the bottom. Add half of the turkey-tomato mixture, then pour over half of the sauce. Repeat layers, finishing with the remaining sauce on top.
- Cover with remaining eggplant slices and bake 30–35 minutes until golden and bubbly. Let cool for 5–10 minutes before serving.
