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Recipe photo courtesy of David Sawyer

Eggplant is layered with a mixture of low-fat turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot.<P>Return to Healthy Greek Menu.

Source: Martha Stewart Living, June 2001



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How would you rate this recipe?
  • hayley e
    4 JAN, 2013
    So good! All the leftovers got eaten, too!
  • foxgroves
    17 MAY, 2012
    While this recipe is a bit time consuming, the result was well worth it. Absolutely delicious and the spices make it so very, very good.
  • marthamare
    31 JUL, 2011
    I have made this recipe a few times and it always turns out great. The flavours of the dish are amazing. It does take some time to make this recipe but I usually make the meat sauce the day before so I'm not in the kitchen too long : )
  • JoanaBri
    16 JUN, 2010
    Absolutely delicious! I will cook this again and again-
  • emilyteagarden
    28 MAR, 2010
    Also try a great recipe from...
  • emilyteagarden
    28 MAR, 2010
    Check out Edward Espe Browns cookbook The Tassajara Cookbook for a really amazing recipe for Moussake. I made it on Christmas Eve one time and everyone couldn't stop eating it. it is a bit richer but also more traditionally done.
  • adelenne
    25 AUG, 2009
    I used bechamel sauce instead of yogurt mixture and use ground beef instead of turkey. My family love eating this to lagsane.
  • Andrea_Eva
    16 FEB, 2009
    Delicious! I didn't bother to thicken the yogurt and I only used one cup. I also used fresh tomatoes with some water. This came out better than I expected and tasted really good for being so healthy!

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