Family Favourite recipe Classic Moussaka

A classic recipe the whole family will love PLUS it is loaded with protein and healthy ingredients to keep you feeling nourished and energised.   

This Classic Moussaka recipe is from the Zing Wellbeing Family Friendly recipes.

Classic Moussaka Recipe

Serves: 6

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes

Ingredients

For the Eggplant Layer:

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Meat Sauce:

• 455g (1lb) lean ground turkey or chicken
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 large carrot, finely chopped
• 1 zucchini, finely chopped
• 1 can (425g/15 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup low-sodium chicken or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp ground cinnamon
• Salt and pepper to taste
• For the Béchamel Sauce:
• 2 tbsp olive oil
• 3 tbsp whole wheat flour
• 2 cups unsweetened almond milk (or low-fat milk)
• ¼ cup grated Parmesan cheese
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• 1 egg, lightly beaten

Method

1. Preheat the oven to 190°C (375°F).
2. Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes until tender and lightly browned. Set aside.
3. In a large skillet, cook the ground turkey or chicken over medium heat until browned. Drain any excess fat. 
4. Add the onion and garlic to the skillet and cook until the onion is translucent.
5. Add the carrot and zucchini, and cook for about 5 minutes until softened.
6. Stir in the crushed tomatoes, tomato paste, broth, oregano, basil, cinnamon, salt, and pepper. Simmer on low for about 15-20 minutes until the sauce thickens. Set aside.
7. In a medium saucepan, heat the olive oil over medium heat. Whisk in the whole wheat flour and cook for about 1 minute until lightly golden.
8. Gradually whisk in the almond milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. 
9. Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper. Allow the sauce to cool slightly before whisking in the beaten egg.
10. Reduce the oven temperature to 175°C (350°F).
11. In a 22x33cm (9x13 inch) baking dish, layer half of the roasted eggplant slices. Spread the meat sauce evenly over the eggplant layer.
12. Add the remaining eggplant slices on top of the meat sauce. Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.
13. Bake in the preheated oven for about 30-35 minutes until the top is golden and bubbly. Allow the moussaka to rest for about 10-15 minutes before serving.

Nutritional information per serving:

• Calories: 357
• Protein: 31.3g
• Fat: 12.6g
• Carbohydrates: 33.5g
• Fiber: 9g