When the days get shorter and it is cold outside I like to have some healthy comfort food for dinner!

Moussaka is one of my favorite dishes especially since it can be prepared in so many ways basically you could make it every week and it would be different! It is great served by itself or with a green salad and a glass of red wine! The recipe is for Moussaka with meat and Eggplant. It is really simple and easy to make.

3-4 Tbsp Olive oil light for frying

1 pound of ground turkey (or whichever meat you prefer)

4-6 potatoes

1 14 oz can diced tomatoes

1 white onion

3 Garlic clove

1 large Eggplant

2 carrots

2 Tsp. Italian seasoning

1/2 Tsp. Cumin

1 Tsp. Allspice

¾ Cup Parmesan cheese grated

Salt and pepper for taste


Bechamel sauce

3 Eggs

2 Cups of Milk fat free

4-5  Tbsp. flour

4 Tbsp melted Butter

1 Tsp. Nutmeg

Chop the onions, garlic and carrots in small pieces fry in the frying pen for a couple minutes add the meat and continue for another 5 minutes turning and tossing constantly. Add all the Spices and diced tomatoes. Set aside.

Wash the eggplant cut either in long or round pieces which I prefer. Fry the pieces for a minute in hot oil. Remove from oil and place on paper towels to dry. I like the Eggplant with the skin (it provides more fiber) especially after frying it the skin becomes soft and is delicious. If you do not like the skin peel it before frying.  Peel the potatoes and cut in round thin pieces, set aside.

Start your Bechamel sauce by melting the butter slowly adding the flour and warm milk while stirring constantly until you have a thicker sauce. Add the beaten eggs and Nutmeg, stir, and then set aside.

Lightly grease the baking pan and sprinkle breadcrumbs over it. Cover the bottom with a layer of potatoes top with a layer of meat then eggplant slices. Make sure to leave a bit of space on the sides. Sprinkle with grated cheese. Repeat until baking pan is filled. Pour the Bechamel sauce over and be sure to allow the sauce to fill the sides and corners of the pan. Smooth the Bechamel on top with a knife and sprinkle the remaining grated cheese and breadcrumbs.

In preheated oven bake on 400 for 45 minutes or until the top turns golden. Let Moussaka sit for 15-20 minutes before slicing and serving.