How To Make Lighter Moussaka with Crunchy Feta & Oregano
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 medium aubergines, sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 lb ground turkey
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup low-fat Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- Fresh oregano leaves, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Place the sliced aubergines on a baking sheet and bake for 10 minutes, then set aside.
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In a large skillet, heat some olive oil over medium heat and sauté the onion and garlic until softened.
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Add the ground turkey to the skillet and cook until browned, breaking it up with a wooden spoon.
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Stir in the diced tomatoes, tomato paste, dried oregano, dried thyme, salt, and pepper. Simmer for 10 minutes.
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Spread half of the turkey mixture in the bottom of a baking dish. Layer half of the aubergine slices on top.
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Repeat with the remaining turkey mixture and aubergine slices.
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In a small bowl, combine the Greek yogurt and Parmesan cheese. Spread this mixture over the top layer of aubergines.
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Sprinkle the crumbled feta cheese over the yogurt mixture.
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Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.
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Remove from the oven and let it cool for a few minutes before serving.
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Garnish with fresh oregano leaves and enjoy!
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 75mg
- Sodium : 450mg
- Total Carbohydrates : 19g
- Dietary Fiber : 7g
- Sugar : 10g
- Protein : 28g
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