Broiled eggplant is delicious and here it is combined with ground turkey to make a healthy and low-fat moussaka. It has all the flavor of the famous Greek original, yet it’s completely guilt free. Best of all, it can be made ahead and cooked when needed: if it has been chilled, simply add 10 minutes to the final cooking time.
3 eggplants, cut lengthwise and sliced ¼” thick
⅓ – ½ cup olive oil
1 large red onion, diced
3 garlic cloves
2½ lb. ground turkey
1 tsp. cinnamon
1 tbs. tomato paste
2 tsp. dried oregano
1¼ cup chicken stock
1 ball mozzarella (about 8 oz.)
¼ cup grated Parmesan cheese
chopped fresh parsley, to serve
Heat the broiler to high. Lay a single layer of eggplant slices on a baking sheet, brush with olive oil and season. Broil for 2-3 minutes per side, or until soft and a bit shriveled. Remove to a plate and continue until all the eggplant is cooked.
Heat a splash of olive oil in a large saucepan over a medium heat. Add the onions and garlic and cook for 3-4 minutes to softened. Add the turkey, cinnamon, tomato paste, oregano, and chicken stock. Bring to a boil, then simmer for 20 minutes to thicken.
Heat the oven to 375°F. Pour a third of the turkey mixture into a baking dish, then tear up a third of the mozzarella and scatter over, followed by a layer of eggplant. Repeat twice and sprinkle with Parmesan cheese. Bake for 30 minutes until heated through and golden brown. Sprinkle with parsley to serve.