Chicken Moussaka

Recipe makes 6 servings


For the Eggplant Layer:
2 medium eggplants (872g), sliced into 1/4-inch rounds
Olive oil for brushing
Salt and pepper to taste

For the Chicken Layer:
2 Tbsp (27ml) olive oil
1 medium onion (110g), finely chopped
3 cloves garlic, minced
1.5 pounds (680g) ground chicken
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
1 can (14oz/397g) diced tomatoes, drained
1/2 cup (121ml) chicken broth
1/4 cup (15g) chopped fresh parsley

For the Bechamel Sauce:
2 cups (476 ml) heavy cream
4 large (68g) egg yolks
1/2 cup (50g) grated Parmesan cheese
1/4 tsp ground nutmeg
Salt and pepper to taste


Preheat the oven to 375°F (190°C).

Place the eggplant slices on a baking sheet lined with parchment paper, brush both sides of the slices with olive oil, and season with salt and pepper. Roast for about 20 to 25 minutes or until they are tender and slightly browned.

Remove from the oven and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and ground chicken. Cook until the chicken is browned. Season with dried oregano, dried thyme, salt, and pepper.

Stir in the drained diced tomatoes and chicken broth. Simmer for about 10 to 15 minutes or until the mixture thickens. Stir in the chopped fresh parsley and set aside.

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.

In a separate bowl, whisk the egg yolks, grated Parmesan cheese, ground nutmeg, salt, and pepper. Slowly add a ladle of the hot cream to the egg yolk mixture while whisking constantly to temper the eggs.

Gradually whisk the tempered egg mixture into the remaining hot cream in the saucepan.

Return the saucepan to low heat and cook, stirring constantly, until the sauce thickens (about 5 minutes). Remove from heat.

In a greased baking dish, layer half of the roasted eggplant slices on the bottom.

Pour the chicken mixture evenly over the eggplant layer. Place the remaining eggplant slices on top of the chicken layer.

Pour the bechamel sauce over the top.

Bake the moussaka in the preheated oven for 30 to 35 minutes or until the top is golden brown and the casserole is bubbling.

Allow the moussaka to cool slightly before serving. Cut into squares and enjoy!

Nutritional breakdown per serving (recipe makes 6 servings)

611 Calories
28.9g Protein
48.2g Fat
5.9g Fiber
18.3g Total Carbs
12.2g NET Carbs