Creamy Greek-Style Eggplant Casserole
Creamy Greek-Style Eggplant Casserole
Creamy Greek-Style Eggplant Casserole
Cook Mode Keep screen awake
Level Intermediate
Serving 6 to 8 servings
Prep 20 min
Cook 55 min
Total 1 hr 15 min
Prep 20 min
Cook 55 min

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.

Creamy Greek-Style Eggplant Casserole brings the vibrant flavors of Greek cuisine right to your table. This delightful dish from CARNATION® MILKS features layers of tender eggplant and lean ground turkey, all enveloped in a creamy sauce made with NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk.

Each bite of this casserole is rich with the warmth of spices like oregano and cinnamon, creating a deep and inviting flavor profile. The dish is topped with a sprinkle of grated Parmesan cheese, which adds a lovely, savory note that complements the creamy textures perfectly. A pinch of ground cayenne pepper adds just the right amount of heat, balancing the flavors beautifully.

Ideal for lunch or dinner, this intermediate-level recipe is a wonderful entrée option. The unique flavors and creamy consistency of this moussaka-inspired casserole make it an exceptional addition to your culinary pursuits.

Ingredients
Key Ingredient
Front Center view of CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can NET 12 fl oz (354 mL) product.

CARNATION Evaporated Lowfat 2% Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL))
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Directions
Cook Mode
Keep screen awake
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.
TIPS:
For a more traditional flavor, substitute 1 pound ground lamb for the turkey; drain after cooking.

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