Low Fat Healthy Moussaka

• extra virgin olive oil
• 14 ounces eggplants, sliced
• 1 large onion, chopped
• 6 ounces button mushrooms, sliced
• 1 green pepper, deseeded and chopped
• 1 lb ground turkey
• 1 teaspoon garlic paste
• 2 tablespoons tomato paste
• 14 ounces chopped tomatoes
• 3 teaspoons mixed herbs
• 2 teaspoons Worcestershire sauce
• salt & freshly ground black pepper
• For the topping
• 2/3 cup Greek yogurt
• 1 egg, beaten
• black pepper
• 1 ounce parmesan cheese, grated
• 1 ounce mozzarella cheese, grated
• 12 basil leaves, to garnish

1. Preheat the oven to 400u0b0F.
2. Heat the oil in a frying pan, fry the eggplant in batches for 3-4 minutes on each side, until golden and softened. Remove and set aside.
3. Heat a little oil in a separate saucepan and fry the onion, mushrooms and pepper for 5 minutes, until softened. Remove and set aside.
4. Add the ground turkey and cook, stirring continuously, until browned. Return the onion mixture to the pan and stir in the garlic paste, tomato paste, tomatoes and herbs along with the Worcestershire sauce.
5. Add seasoning to taste and cook for a further 5 minutes.
6. Mix the yogurt, egg and most of the cheese together with some seasoning.
7. Spoon half the mince mixture into an ovenproof dish.
8. Arrange half the eggplant in a layer over the top. Repeat and spread the yogurt mixture over the top. Sprinkle with the remaining cheese.
9. Bake in the preheated oven for 20 minutes until golden. Garnish with basil.

extra virgin olive oil, eggplants, onion, button mushrooms, green pepper, ground turkey, garlic, tomato paste, tomatoes, mixed herbs, worcestershire sauce, salt, topping, greek yogurt, egg, black pepper, parmesan cheese, mozzarella cheese, basil

Taken from www.food.com/recipe/low-fat-healthy-moussaka-357835 (may not work)