this is delicious I slimmed it down using turkey sausage and drained the fat. I also subbed skim ricotta cheese and reduced fat fetta cheese. I like the suggestion of cutting the servings in half and adding a cold salad on the side. This was amazing and I will make again!

I like the idea of using ricotta and feta instead of the white sauce. My suggestion for lightening it up is to use the dish to serve 8 instead of 4! That cuts everything in half. Add a green salad and some steamed or sauteed veggies and you have a filling meal. Moussaka is VERY filling anyway. End the meal with fresh fruit.

Knowledge is power, friends! I'm not sure how this dish could be considered "healthy". Just because it uses quality ingredients does not mean it is good to eat! At 4 servings, here are the nutrition stats:
Calories: 808
Total fat: 59g (a whole days worth!)
sat. fat: 20g (again, your whole days worth!)
Sodium: 872 mg
Carbs: 26.2 g
Fiber: 7g
Protein: 44g

So much fat, Martha, can we not find a way to slim this down a little? Yeesh!

In Greece they certainly do use meat in moussaka unless you were eating in a vegetarian place! I have greek friends here in the states and they use either ground lamb or beef.

In Greece they certainly do use meat in moussaka unless you were eating in a vegetarian place! I have greek friends here in the states and they use either ground lamb or beef.

Can this be made in a 9x13 dish. I would like to make for a pot luck dinner?

My family really enjoyed this recipe. I would suggest ensuring the meat, onion and garlic mixture is drained before adding the other ingredients.

Could this dish be frozen (then defrosted) before broiling?

Alos,nutmeg is traditionally added to the bechamel for moussaka. this dish sounds more like a variation on papoutsakia!

sounds like an interesting dish - not like the moussaka I've grown up on. My Greek family always added sliced potatoes (Greek fries) and bechamel sauce with kefalotiri

Also, you might be able to find frozen eggplant at a grocery store like Trader Joe's. I buy frozen squash and zucchini and the best part is that it is already sliced, so I don't have to do any prep work.

If you don't like eggplant I have made a very similar recipe for a long time with summer squash and zucchini. I think it tastes awesome and the recipe was given to me by my step-dad who is Mediterranean.

Uh, Florida is the country's largest producer of eggplant - and it is grown year 'round. So, it IS in season, technically. If you live where it is snowing, NOTHING is in season where you live.

Sounds very tasty and nice for the cool months

I agree with the comment of "eggplant in winter". Should you not be seasonal Martha?

To make it lighter, use Pam or light cooking spray in place of butter, try using ground turkey meat or chicken, low fat ricotta (made w/part skim milk) and low fat feta, and egg substitute for the egg.

Eggplant in February? Where would it be coming from and how old would it be? I am trying to eat seasonally.

Moussaka is eggplant - if you are not a fan of eggplant - Moussaka is not for you.

can this be made a little lighter? Perhaps less oil? Ground turkey perhaps and any other ideas? We are on a clean eating plan... thanks!

Has anyone tried this recipe with ground turkey?

I don't like eggplant. Is there something I can substitute?

According to my husband, this recipe is "out of this world!" I highly recommend it!

Since living in Athens a few months, I can't wait to try this recipe. They did not use any meat in their Moussaka. But will try it as is before making any changes.
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