Turkey Moussaka

🛒 Ingredients

• Eggplants 1200 g · 300 kcal
• Olive oil 100 g · 884 kcal
• Ground turkey 700 g · 1050 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Tomato paste 70 g · 56 kcal
• Crushed tomatoes 400 g · 80 kcal
• Dry red wine 100 g · 85 kcal
• Ground cinnamon 2 g · 5 kcal
• Dried oregano 5 g · 13 kcal
• Bay leaf 1 g · 0 kcal
• Unsalted butter 80 g · 574 kcal
• All-purpose flour 80 g · 291 kcal
• Whole milk 800 g · 488 kcal
• Large eggs 120 g · 186 kcal
• Ground nutmeg 1 g · 5 kcal
• Parmesan cheese (grated) 100 g · 431 kcal

👨‍🍳 Instructions

1. Slice eggplants into 1/2-inch thick rounds, sprinkle generously with salt, and let them sit in a colander for 30 minutes to draw out moisture; pat dry with paper towels.
2. Preheat oven to 200°C (400°F). Brush the eggplant slices with olive oil and bake them for 20-25 minutes until tender and lightly browned, or pan-fry them until golden.
3. For the meat sauce, heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes, then add minced garlic and cook for another minute.
4. Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
5. Stir in tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano, and bay leaf. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing flavors to meld and sauce to thicken.
6. To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
7. Gradually whisk in the whole milk until the sauce is smooth and thick, about 5-7 minutes. Remove from heat, stir in beaten eggs, grated Parmesan, and nutmeg. Season with salt to taste.
8. To assemble, spread a thin layer of béchamel sauce on the bottom of a large baking dish. Arrange half of the eggplant slices over the béchamel.
9. Spread the turkey meat sauce evenly over the eggplant layer. Top with the remaining eggplant slices.
10. Pour the remaining béchamel sauce evenly over the top layer of eggplant, ensuring it's completely covered. Sprinkle with a little extra grated Parmesan cheese.
11. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and bubbly. If it browns too quickly, cover loosely with foil.
12. Remove from oven and let rest for 10-15 minutes before serving to allow it to set. Serve warm.