Heart-Healthy Musaca

Discover a nutritious twist on a beloved classic with this Heart-Healthy Musaca, a Mediterranean-inspired casserole that’s as wholesome as it is delicious. This recipe replaces traditional lamb or beef with lean ground turkey, keeping it light yet satisfying, while layers of roasted eggplant, bell peppers, and zucchini bring vibrant flavor and a boost of vitamins. Seasoned with a hint of cinnamon and oregano, and topped with reduced-fat feta cheese, this dish strikes the perfect balance between comfort food and mindful eating. With just 20 minutes of prep and a comforting, cheesy finish, this low-sodium, protein-packed dinner is perfect for family meals or meal prep. Serve it with a side of greens or whole-grain bread for a complete, heart-smart dining experience!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 500 grams lean ground turkey
• 1 red bell pepper
• 1 medium zucchini
• 0.5 teaspoons cinnamon
• 1 teaspoons dried oregano
• 400 grams diced tomatoes
• 200 milliliters low-sodium vegetable broth
• 2 tablespoons fresh parsley
• 0.5 teaspoons fresh ground black pepper
• 0.5 teaspoons salt
• 100 grams reduced-fat feta cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet and brush with 2 tablespoons of olive oil. Roast in the preheated oven for 20 minutes, turning halfway through, until golden brown and soft.

Step 3

While the eggplants bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then add them to the skillet. Sauté for about 3 minutes until the onion becomes translucent.

Step 4

Add the lean ground turkey to the skillet and cook, breaking it apart with a spoon until browned evenly, about 5-7 minutes.

Step 5

Dice the red bell pepper and zucchini, and add them to the skillet. Stir in the cinnamon and dried oregano, and cook for another 5 minutes.

Step 6

Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, stirring occasionally.

Step 7

Season the mixture with ground black pepper and salt, then remove from heat. Stir in freshly chopped parsley.

Step 8

In a 9x13-inch baking dish, layer half of the roasted eggplant slices to cover the bottom. Spoon half of the turkey and vegetable mixture over the eggplant. Repeat with another layer of eggplant and the remaining turkey mixture.

Step 9

Crumble the reduced-fat feta cheese evenly over the top.

Step 10

Bake in the preheated oven for an additional 20 minutes until the musaca is bubbly and the cheese has melted and slightly browned.

Step 11

Allow to cool for a few minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	2946.6 grams (2946.6g)

Amount per serving	% Daily Value*
Calories	1943

Total Fat 107.10g	137%
Saturated Fat 25.60g	128%
Polyunsaturated Fat 6.40g
Cholesterol 411mg	137%
Sodium 6763mg	294%
Total Carbohydrate 136.90g	50%
Dietary Fiber 54.50g	195%
Total Sugars 84.70g
Protein 141.30g	283%

Vitamin D 0IU	0%
Calcium 978mg	75%
Iron 16mg	86%
Potassium 6113mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 27.2%

Carbs: 26.4%