Ingredients
Scale
- 2 large eggplants
- 1 pound ground turkey
- 4 slices turkey bacon
- 1 cup chicken ham, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1/2 cup grated cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt, let sit for 30 minutes, then rinse and pat dry.
- In a skillet, cook the turkey bacon until crispy and set aside. In the same skillet, add olive oil, then sauté onions and garlic until fragrant.
- Add ground turkey and chicken ham, cook until browned, then stir in diced tomatoes and oregano. Simmer for 10 minutes.
- In another pan, make a béchamel sauce by whisking flour into heated milk until thickened. Season to taste.
- Layer eggplant, turkey mixture, and béchamel in a baking dish. Repeat layers, finishing with béchamel on top.
- Sprinkle with cheese if using, bake for 45 minutes until golden on top.
Notes
- For a vegetarian version, substitute meat with lentils or mushrooms.
- Let the moussaka sit for 15 minutes before serving for better slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: utrageously Delicious Greek Moussaka