Chicken Moussaka

🛒 Ingredients

• Potatoes, sliced 188 g · 145 kcal
• Eggplant, sliced 88 g · 22 kcal
• Olive oil 16 g · 141 kcal
• Ground chicken 88 g · 145 kcal
• Onion, diced 25 g · 10 kcal
• Garlic, minced 3 g · 4 kcal
• Canned crushed tomatoes 50 g · 10 kcal
• Tomato paste 4 g · 3 kcal
• Whole milk 125 g · 76 kcal
• Butter 13 g · 93 kcal
• All-purpose flour 13 g · 47 kcal
• Eggs 13 g · 20 kcal
• Parmesan cheese, grated 13 g · 51 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Slice potatoes and eggplant into 0.5 cm thick rounds; lightly brush with olive oil, season with salt and pepper, then bake or pan-fry until tender and lightly golden.
2. For the meat sauce, sauté diced onion in olive oil in a large pan until translucent, then add minced garlic and cook for 1 minute before adding ground chicken.
3. Break apart the ground chicken and cook until browned, then drain any excess fat. Stir in tomato paste, crushed tomatoes, cinnamon stick, oregano, salt, and pepper; bring to a simmer, then cook for 15-20 minutes until thickened. Remove the cinnamon stick before proceeding.
4. To prepare the béchamel sauce, melt butter in a saucepan, whisk in flour to form a roux, and cook for 1-2 minutes. Gradually whisk in warm milk until smooth and thick, then season with nutmeg, salt, and pepper.
5. Remove the béchamel sauce from heat and stir in whisked eggs and grated Parmesan cheese until fully combined, then set aside.
6. To assemble the moussaka, lightly grease a large baking dish. Arrange a single layer of baked potato slices at the bottom, followed by a layer of the cooked eggplant slices. Spread the chicken meat sauce evenly over the eggplant layer.
7. Repeat with another layer of potatoes, then eggplant. Finally, pour the béchamel sauce evenly over the top, ensuring all layers are covered. You can sprinkle extra Parmesan cheese on top if desired.
8. Bake the moussaka for 45-50 minutes, or until the top is golden brown and bubbly. Let it rest for 10-15 minutes before serving to allow it to set.