Turkey Moussaka - Slender Kitchen

Turkey Moussaka

By Bethany Duffy
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Rating: 0 - 0 comments

Turkey Moussaka is a Greek inspired take on eggplant lasagna, with a Greek yogurt sauce replacing the traditional bechamel and it tastes amazing.

As someone who loves eggplant, moussaka is a dish I have always loved. Eggplant, ground meat, potatoes, and a cheesy sauce - you can't really go wrong. Unfortunately the traditional version is also loaded with calories and fat. Not the healthiest dishes. However this version is just as delicious but made lighter and low carb without sacrificing flavor.

It all starts with roasted eggplant. This step is incredibly important so that the eggplant doesn't get watery and create a liquidy moussaka. The roasting also adds great flavor to the dish. This is combined with a layer of ground turkey seasoned with garlic, cinnamon, nutmeg, tomato paste, onion, and red wine. Then everything is finished with a simple white sauce made with Greek yogurt and Parmesan cheese. Yum

Prep Time

Turkey Moussaka

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U eggplants, sliced into 1/2 inch rounds
  • 2 tsp extra virgin olive oil
  • 1 lb 93% lean ground turkey
  • 1/2 U large yellow onion, diced
  • 4 U cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp parsley, chopped
  • 12 oz fat free Greek yogurt
  • 1/3 cup grated parmesan (or pecorino romano)
  • 1 U egg

Nutritional Facts

Serving Size: 
1/4 of casserole
Amount Per Serving
Calories 385
Calories from Fat 144
% Daily Value *
Total Fat 16g
Saturated Fat 5g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 137mg
Sodium 351mg
Total Carbohydrate 22g
Dietary Fiber 8g
Sugars 11g
Protein 38g


  1. Preheat the oven to 425.
  2. Spray a parchment-lined sheet pan with cooking spray. Place eggplant rounds on the pan in a single layer (you may have to do this in batches). Spray the top with more cooking spray, season with salt and pepper. Roast eggplant 5-10 minutes, until starting to brown. Set aside to cool.
  3. In a medium bowl, combine greek yogurt, egg, grated cheese, half of parsley, salt, and pepper. Set aside.
  4. Heat olive oil in a nonstick skillet over medium high heat. Saute onions and garlic until translucent, then add the ground turkey, season with salt and pepper, and cook until browned.
  5. Add cinnamon, nutmeg and tomato paste. Cook about a minute, until combined. Add red wine and cook until reduced halfway, 2-3 minutes.
  6. Spray an 8 inch Pyrex dish or casserole of similar size with cooking spray. Layer eggplant, turkey mixture, and yogurt sauce to fill the pan, ending with yogurt sauce. Bake 20-30 minutes, until bubbly and beginning to brown on top.
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Turkey Moussaka is a lightened up version of your favorite Greek dish made with eggplant, lean turkey, tomatoes, and plenty of spices.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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