Creamy Eggplant Greek-Style Casserole

After I posted the Greek Yogurt Pie recipe I remembered a Greek dish they served at the fundraiser for my wife’s trip to Greece.  This is pretty much a healthier version of moussaka. Which is not only delicious but also fun to say. Moo-SAKK-ah! I got this from the fine folks at Carnation who came up with the more Midwestern church potluck name.
This makes 14 servings and 1/14th of the pan is about 170 calories.  So dive into 2/14 or 3/14th of the pan!
  • nonstick cooking spray
  • 1 1/4 lbs. lean ground turkey
  • 1 large yellow onion, chopped
  • 1 can (15 oz.) tomato sauce
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cinnamon
  • Pinch ground cayenne pepper
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 2 cans (12 fl. oz. each) Evaporated Lowfat 2% Milk
  • 1 large egg, beaten
  • 1 1/2 cups instant mashed potato flakes
  • 1 1/2 cups hot water
  • 1 (about 1 1/2 lb.) large eggplant, sliced into 1/4-inch rounds
  • 1/2 cup grated Parmesan cheese

PREHEAT the oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
SPRAY large skillet with nonstick cooking spray. Add turkey and onion; heat over medium-high heat or until turkey is no longer pink. Reduce heat to medium. Stir in tomato sauce, oregano, cinnamon, cayenne and 1/4 teaspoon each salt and black pepper; cook, stirring occasionally, until mixture begins to simmer. Simmer for 2 to 3 minutes. Remove from heat.

MEANWHILE, WHISK together flour and 1/4 cup evaporated milk in medium saucepan until smooth. Add additional 2 1/4 cups evaporated milk and remaining 1/2 teaspoon each salt and black pepper; bring to boil over medium heat, stirring frequently. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from heat. Place egg in small bowl; whisk 1/2 cup hot milk mixture into egg. Whisk milk and egg mixture into saucepan; cook for 1 minute longer until thickened.

COMBINE potato flakes, hot water and remaining 1/2 cup evaporated milk in medium bowl.

LAYER half the eggplant slices on bottom of prepared baking dish. Spoon meat mixture evenly over eggplant; top with 1 cup potato mixture and pour half of white sauce, spreading evenly. Layer remaining eggplant slices over white sauce, top with remaining potato mixture and white sauce. Cover with foil.

BAKE for 45 minutes. Remove foil; sprinkle with cheese. Bake for an additional 10 minutes or until golden and bubbly. Cool for 10 minutes before serving. (Some recipes suggest serving lukewarm as that is better for the consistency. )

• For a more traditional flavor, substitute 1 pound ground lamb for the turkey; drain after cooking.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s