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Creamy Greek-Style Eggplant Casserole
CARNATION® MILKS
Creamy Greek-Style Eggplant Casserole
Level
Intermediate
Prep
20 min
Cook
55 min
Servings
14 one-cup servings
- Carnation Evaporated Lowfat 2% Milk and lean ground turkey make this a more healthful way to enjoy a traditional Greek favorite – moussaka. Filled with flavorful spices like oregano and cinnamon, this protein-packed, creamy eggplant casserole is a great way to expand your culinary repertoire.
KEY INGREDIENTS
INGREDIENTS
- ●Nonstick cooking spray
- ●1 1/4 pounds lean ground turkey
- ●1 large yellow onion, chopped
- ●1 can (15 ounces) tomato sauce
- ●1 1/2 teaspoons dried oregano
- ●1/2 teaspoon ground cinnamon
- ●Pinch ground cayenne pepper
- ●3/4 teaspoon salt, divided
- ●3/4 teaspoon ground black pepper, divided
- ●1/4 cup all-purpose flour
- ●2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
- ●1 large egg, beaten
- ●1 1/2 cups instant mashed potato flakes
- ●1 1/2 cups hot water
- ●1 (about 1 1/2 pounds) large eggplant, sliced into 1/4-inch rounds, divided
- ●1/2 cup grated Parmesan cheese
MAKE IT
Step 1
Preheat the oven to 350° F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
Step 2
Coat large skillet with nonstick cooking spray. Add turkey and onion; heat over medium-high heat or until turkey is no longer pink. Reduce heat to medium. Stir in tomato sauce, oregano, cinnamon, cayenne and 1/4 teaspoon each salt and black pepper; cook, stirring occasionally, until mixture begins to simmer. Simmer for 2 to 3 minutes. Remove from heat.
Step 3
Meanwhile, whisk together flour and 1/4 cup evaporated milk in medium saucepan until smooth. Add additional 2 1/4 cups evaporated milk and remaining 1/2 teaspoon each salt and black pepper; bring to boil over medium heat, stirring frequently. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from heat. Place egg in small bowl; whisk 1/2 cup hot milk mixture into egg. Whisk milk and egg mixture into saucepan; cook for 1 minute longer until thickened.
Step 4
Combine potato flakes, hot water and remaining 1/2 cup evaporated milk in medium bowl.
Step 5
Layer half the eggplant slices on bottom of prepared baking dish. Spoon meat mixture evenly over eggplant; top with 1 cup potato mixture and pour half of white sauce, spreading evenly. Layer remaining eggplant slices over white sauce, top with remaining potato mixture and white sauce. Cover with foil.
Step 6
Bake for 45 minutes. Remove foil; sprinkle with cheese. Bake for an additional 10 minutes or until golden and bubbly. Cool for 10 minutes before serving.
RECIPE NOTES
For a more traditional flavor, substitute 1 pound ground lamb for the turkey; drain after cooking.
