Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.

　　

Ingredients

serves 6

　　2 cups plain nonfat yogurt

　　1 pound ground turkey

　　1 yellow onion, cut into 1/4-inch dice

　　1 garlic clove, minced

　　1 teaspoon ground cinnamon

　　1 teaspoon coarse salt, plus more for eggplant

　　1/4 teaspoon ground nutmeg

　　1/4 teaspoon freshly ground pepper

　　1 28-ounce can whole peeled tomatoes, coarsely chopped

　　1/4 cup tomato paste

　　1/4 cup chopped fresh oregano

　　1/2 cup chopped fresh flat-leaf parsley

　　2 medium eggplants (about 2 pounds)

　　Olive oil cooking spray

　　1/4 cup (1 ounce) grated Parmesan cheese

　　1 large egg plus 1 large egg white

　　

Step 1

Drain the yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.

　　

Step 2

Heat the turkey in a medium saucepan over medium; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add the onion, garlic, cinnamon, salt, nutmeg, and pepper to the saucepan; cook until the onion is translucent, about 10 minutes. Return the turkey to the saucepan; add the tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat, and simmer until the sauce has thickened, about 1 hour. Remove from heat; stir in the chopped parsley. Set aside.

　　

Step 3

Heat the broiler. While the sauce cooks, cut the eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard the liquid; rinse each slice under cold running water to remove all salt and juice. Place the slices on several layers of paper towels; press out water. Lay the dry slices on a clean baking sheet; coat with olive oil spray; broil until browned, about 2 minutes. Turn; coat with olive oil spray; broil until browned, about 2 minutes more. Repeat until all the eggplant slices have been broiled; set the cooked eggplant aside.

　　

Step 4

Place the drained yogurt in a small bowl. Add the Parmesan and eggs. Whisk together briskly with a fork; set aside.

　　

Step 5

Preheat the oven to 400°F. Assemble the moussaka: Place a layer of eggplant on the bottom of an 8 × 8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce. Add a final eggplant layer; cover with reserved yogurt mixture. Bake until the mixture is bubbling and the top starts to brown, about 30 minutes. Transfer to a heatproof surface; let sit until the moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.

　　

FIT TO EAT RECIPE

Step 6

(Per serving)

　　

Step 7

Calories: 266

　　

Step 8

Fat: 9g

　　

Step 9

Cholesterol: 102mg

　　

Step 10

Carbohydrate: 23g

　　

Step 11

Sodium: 510mg

　　

Step 12

Protein: 25g

　　

Step 13

Fiber: 3g

　　Cooks' Note

　　Moussaka may be assembled 1 day in advance and refrigerated; bake for an additional 15 to 20 minutes, or until the center is hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.