Chicken "Moussaka" Recipe

Name: Chicken "Moussaka"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, thinly sliced (about 1 1/2 pounds); extra virgin olive oil flavored cooking spray; 1 tablespoon olive oil; 1 lb ground chicken or 1 lb turkey; 1 quart stewed tomatoes; 2 large onions, sliced; 1/2 teaspoon cinnamon (or to taste); 1/4 teaspoon nutmeg (or to taste); 1/4 teaspoon clove (or to taste); 4 tablespoons butter; 1/2 cup flour; 2 1/2 cups skim milk; 1 pinch nutmeg; 1/3 cup parmesan cheese, shredded

Servings: persons

1 large eggplant, thinly sliced (about 1 1/2 pounds)
extra virgin olive oil flavored cooking spray
1 tablespoon olive oil
1 lb ground chicken or 1 lb turkey
1 quart stewed tomatoes
2 large onions, sliced
1/2 teaspoon cinnamon (or to taste)
1/4 teaspoon nutmeg (or to taste)
1/4 teaspoon clove (or to taste)
4 tablespoons butter
1/2 cup flour
2 1/2 cups skim milk
1 pinch nutmeg
1/3 cup parmesan cheese, shredded

1
Layer eggplant slices in colander and sprinkle with plenty of salt. Let sit for 30 minutes, then rinse with lots of cold water. Lay slices out flat and use a clean kitchen towel to squeeze out excess water and pat dry.
2
Turn oven to broil. Spray a cookie sheet with EVOO and lay eggplant in one layer on sheet. Spray with more EVOO. Broil for a few minutes (don't burn!), then flip slices over, spray again with EVOO and broil a few more minutes. I usually broil until they feel soft and lose their firm shape when picked up with tongs.
3
Heat oven to 350u00b0F
4
Heat 1 T. olive oil in large skillet or dutch oven. Add chicken and onions and saute for 5 minutes or so, breaking up chicken with wooden spoon.
5
Add tomatoes, cinnamon, nutmeg and cloves. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 15 minutes till sauce is thickened slightly.
6
Spread tomato chicken mix in the bottom of a 9x13 pan, top with a layer of eggplant.
7
To make the sauce: Melt butter in small saucepan, whisk in flour and cook for two minutes, whisking constantly. Slowly whisk in milk, bring to a bubble and reduce to simmer till thickened. Melt in parmesan.
8
Spoon sauce over eggplant. Bake at 350 till browned and bubbly.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, thinly sliced (about 1 1/2 pounds), extra virgin olive oil flavored cooking spray, 1 tablespoon olive oil, 1 lb ground chicken or 1 lb turkey, and more.

Yes, Chicken "Moussaka" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken "Moussaka"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions