Moussaka

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Now I am definitely not Greek...but I have LOVED Greek food for as long as I can remember. Recently a lovely Greek restaurant Kafe Neo opened up near our home. Definitely love their amazing happy hour...but one thing I tried on their menu was just amaaazzziing. Pure greek comfort food. Moussaka. Kind of like a Greek lasagna but with no pasta. It wasn't until my plate was almost gone that I realized why it was so amazing. It was covered in bechamel sauce (basically just flour, milk and a LOT of butter)! I was determined to find a way to make this dish at home but without the rediculous about of fat and calories and the guilt I went home with that night. My mom was the one who actually found this recipe for me...and I modified it even more to make sure I could polish off half the pan without regret. This meal is perfect for a cool fall or winter night! It does take a while to make...but definitely worth it!

Moussaka
recipe modified from: Rachel Ray magazine 

Ingredients:
2 eggplants - sliced 1/4" thick
4 zucchini - sliced 1/4" thick
1/4 cup olive oil
1 bunch green onions - finely chopped
3 cloves garlic - finely chopped
1 lb lean ground turkey
1 teaspoon all-spice
2 teaspoons cumin
1 tablespoon oregano
2 8oz cans crushed tomatoes
5 oz. shredded gruyere cheese
1 pint fat free small curd cottage cheese (I like to use a bit more)
salt & pepper - to taste

Directions:
*Preheat oven to 500 degrees
*Place sliced eggplant and zucchini in a large strainer, sprinkle with salt & let sit for 30 minutes. Rinse salt off and pat dry.
*Arrange eggplant and zucchini on cookie sheets and drizzle with olive oil. Roast for approximately 20 minutes.
*Transfer veggies to the bottom of a 9x13 baking dish
*Lower oven temp to 350 degrees
*In a large skillet, heat olive oil. Add green onions and garlic and cook for 2 minutes.
*Add ground turkey and spices (all-spice, oregano, and cumin) and cook through. Drain juices.
*Add crushed tomatoes and simmer for about 10 minutes. Season with salt & pepper.
*Spoon meat sauce over veggies
*Top with 1/2 of the cheese
*Using a food processor (or hand mixer if you don't have one) puree the cottage cheese.
*Spoon cottage cheese puree on top of moussaka. Top with remaining gruyere cheese.
*Bake for about 20 minutes (until hot throughout)
*Transfer to broiler for about 3-5 minutes until browned and bubbling.
*Let sit at least 10 minutes before serving.