Moussaka with Ground Turkey and Eggplant

This Moussaka-inspired dish offers a lighter take on the classic, using ground turkey and roasted eggplant. The warm spices and rich flavors make it a comforting meal perfect for a cozy dinner. Topped with a creamy Parmesan béchamel sauce, this dish is sure to become a favorite.

Ingredients:

• 1 eggplant
• 2 oz Parmesan cheese
• 1 yellow onion
• 1 (14½ oz) can whole peeled tomatoes
• ¼ oz fresh parsley
• 10 oz ground turkey
• ¼ oz five-spice blend
• Olive oil
• Kosher salt & ground pepper
• All-purpose flour
• 1 large egg
• 2 teaspoons garlic, finely chopped
• 1 cup milk

Directions:

1. Prepare the Eggplant:
• Preheat the broiler with a rack in the upper third of the oven.
• Cut the eggplant crosswise into ½-inch thick rounds.
• On a rimmed baking sheet, toss the eggplant with ¼ cup of olive oil, and season with salt and pepper. Broil on the upper rack until well browned, about 10 minutes. Flip the eggplant, drizzle with more oil if needed, and continue to broil until tender, about 5–10 more minutes.

1. Prepare the Meat Sauce:

• Finely grate all of the Parmesan cheese. Coarsely chop the onion and parsley leaves and stems.
• Use kitchen shears to cut the tomatoes in the can until finely chopped.
• Heat 1 tablespoon of oil in a medium ovenproof skillet over medium-high heat. Add the ground turkey and a pinch of salt and pepper. Cook, stirring occasionally, and break up large pieces with a spoon until well browned, about 3–5 minutes.
• Add the chopped onions to the skillet and continue to cook, stirring occasionally, until the onions are softened and lightly browned, about 5 minutes.
• Add the finely chopped garlic and 1½ teaspoons of the five-spice blend to the skillet with the turkey; cook, stirring, for about 1 minute.
• Add the chopped tomatoes, ¼ cup water, and a pinch of salt and pepper. Bring to a simmer. Reduce the heat to medium and cook until the meat sauce thickens, about 5 minutes. Stir in half of the chopped parsley. Season to taste with salt and pepper. Reduce heat to low and cover to keep warm.

1. Make the Béchamel Sauce:

• Heat 2 tablespoons of butter or oil in a small saucepan over medium-high heat. Whisk in 3 tablespoons of flour and cook until golden and nutty, about 1–2 minutes.
• Slowly whisk in 1 cup of milk and bring to a boil. Remove from heat and whisk in 1 large egg, half of the grated Parmesan, and a pinch of the five-spice blend. Season to taste with salt and pepper.

1. Assemble the Moussaka:

• Transfer the meat sauce to a medium bowl. Layer half of the roasted eggplant on the bottom of the skillet. Top with half of the meat sauce. Repeat with the remaining eggplant and meat sauce.
• Pour the béchamel sauce over the top and sprinkle with the remaining Parmesan cheese.
• Broil on the upper oven rack until the topping is browned in spots, about 3–4 minutes. Watch closely to prevent burning.

1. Serve:

• Serve the moussaka topped with the remaining chopped parsley. Enjoy!

Tips:

• If you prefer a richer flavor, you can substitute ground lamb for the turkey.
• The five-spice blend adds a unique flavor, but feel free to adjust the spices according to your taste.

Serving Suggestions:

• Pair this dish with a simple green salad and a glass of red wine for a complete meal.
• Leftovers can be reheated the next day and taste even better as the flavors meld together.