Turkey Moussaka

Turkey Moussaka
  • Prep Time: 50
  • Total Time: 110
  • Servings: 6

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About this Recipe

This popular Mediterranean casserole based dish will allow you to prepare a popular eggplant meal that will feed the whole family and more!


1 Eggplant
2 tbsp (30 mL) Butter
3 tbsp (45 mL) Flour, divided
2 cups (500 mL) Milk
1 Egg yolk
Pinch of nutmeg
1 tsp (5 mL) Lemon juice
.33 cup (80 mL) Olive oil, divided
1 (454 g) Package Maple Leaf® Prime® Naturally Extra Lean Ground Turkey
1 Small onion, diced
1 tbsp (15 mL) Tomato paste
4 Cloves garlic, minced
1 tsp (5 mL) Dried oregano
1 tsp (5 mL) Cinnamon
1 cup (250 mL) Tomato puree
1 cup (250 mL) Water or chicken broth
2 tbsp (30 mL) Chopped fresh parsley Salt and pepper
3 Yukon gold potatoes, thinly sliced
.5 cup (125 mL) Breadcrumbs


SLICE eggplant lengthwise into ½” (1 cm) thick slices. Spread on a baking sheet and sprinkle with salt. Let stand for 20 minutes.

HEAT butter in a medium saucepan over medium low heat. Stir in 2 tbsp (30 mL) flour and cook for 1 2 minutes. Slowly pour in milk, whisking constantly to prevent lumps from forming. Add egg yolk, nutmeg and lemon juice. Cook, stirring for 3 4 minutes or until mixture thickens. Remove from heat and cover with plastic wrap directly on the surface to prevent a skin from forming. Set aside.

HEAT 2 tbsp (30 mL) olive oil in a large skillet over medium high heat and add ground turkey. Cook, breaking up with the back of a wooden spoon for 8 9 minutes or until golden brown. Add onions and garlic and continue to cook until onions are tender, about 2 3 minutes. Stir in tomato paste. Sprinkle 1 tbsp (15 mL) flour over mixture and stir in. Add cinnamon, oregano, tomato puree and simmer for 20 minutes. Stir in parsley and season with salt and pepper.

PREHEAT oven to 375°F (190°C). Heat 3 tbsp (45 mL) olive oil in a large non stick skillet. Working in batches, brush excess salt from eggplant and lightly fry for about 1 2 minutes per side. Set aside.

ASSEMBLE in an 8 inch square (2 L) baking dish. Layer turkey mixture, potatoes, eggplant and sauce. Repeat one more time, reserving enough sauce to cover the top. Sprinkle with breadcrumbs mixed with remaining olive oil and bake in preheated oven for 45 minutes to 1 hour or until potatoes are tender and the top is golden brown. Let stand 10 15 minutes prior to serving.


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