Chicken Moussaka
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This Chicken Moussaka is a lighter variation of the classic Greek casserole you know and love, built with layers of roasted eggplant, a ground chicken-based tomato sauce, and toasty béchamel topped with grated cheese. It’s not the traditional moussaka of Greek grandmothers, but you'll feel a little less guilty about eating it for Sunday dinner.
Servings: 4
Calories: 454kcal
Equipment
- 1 8 or 9 inch square baking dish I prefer pyrex for easiest cleanup
Ingredients
Roasted eggplant
- 1 large globe eggplant cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Meat sauce
- 1 tablespoon olive oil
- 1 medium onion about ½ pound, finely diced
- 2 to 4 cloves garlic minced
- 1 pound ground chicken
- ¼ cup white wine or vermouth
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ⅙ teaspoon ground nutmeg
- 1 tablespoon tomato paste
- 1 28 ounce can whole tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Bechamel
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ cup grated Pecorino romano or kefalotyri cheese
- ¼ cup minced parsley for garnish, optional
Instructions
Roasted eggplant
- Heat the oven to 450°F.
- Toss the eggplant in a bowl with olive oil, salt and pepper, and roast on a sheet pan lined with parchment paper, stirring once or twice, until the eggplant is very soft and lightly browned, about 20 to 25 minutes.1 large globe eggplant, 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Set aside and reduce the oven temperature to 400℉.
Meat sauce
- Heat the olive oil in a large skillet over medium-low heat. When the oil is hot, add the onion and cook until softened and just starting to brown, about 7 to 10 minutes.1 tablespoon olive oil, 1 medium onion
- Add the garlic and cook for another minute.2 to 4 cloves garlic
- Stir in the ground chicken, breaking it up with a spatula, and cook until no longer pink.1 pound ground chicken
- Add the white wine, bring it to a boil, and then reduce the heat until it's barely simmering. Scrape up any bits that have stuck to the bottom of the pan and cook until the pan is nearly dry.¼ cup white wine or vermouth
- Add the cinnamon, oregano, red pepper flakes, nutmeg, and tomato paste and stir them in. Add the tomatoes, crushing them carefully with your hand in the can before dropping them into the pan.1 teaspoon ground cinnamon, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ⅙ teaspoon ground nutmeg, 1 tablespoon tomato paste, 1 28 ounce can whole tomatoes
- Season with salt and pepper, and simmer for 20 to 30 minutes, uncovered, stirring occasionally, until the sauce thickens.½ teaspoon kosher salt, ½ teaspoon black pepper
Bechamel and assembly
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one to two minutes, stirring constantly.2 tablespoons butter, 2 tablespoons all-purpose flour
- Gradually whisk in the milk and cook until thickened, about 5 minutes. You should be able to draw a line with your finger on the back of your spoon or spatula.1 cup whole milk
- Remove the bechamel from the heat and stir in the salt, pepper, nutmeg, and half of the cheese. Taste and adjust seasonings.½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg, ½ cup grated Pecorino romano or kefalotyri cheese
- In an 8 or 9 inch square baking dish, add the eggplant in a single layer. Spread the chicken sauce evenly over the eggplant.
- Pour the béchamel evenly over the top and smooth, being careful not to dip into the meat sauce layer. Finally, sprinkle the remaining cheese evenly on top.
- Bake for 25 to 30 minutes, until the top is golden and the edges are bubbling.
- If you want the layers firmly set, let the moussaka rest for 10 to 15 minutes before slicing, but honestly I can never wait.
- Garnish with the chopped parsley, if using.¼ cup minced parsley
Notes
You can also use two Japanese or Chinese eggplants in place of the Italian eggplant. Slice into half-inch rounds.
You can substitute Parmesan for the cheese in the sauce, but please taste and add more salt as necessary.
Store leftovers in the refrigerator for up to three days. You can also freeze this chicken moussaka before or after baking for up to three months.
Nutrition
Calories: 454kcal | Carbohydrates: 23g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 1637mg | Potassium: 1277mg | Fiber: 6g | Sugar: 11g | Vitamin A: 622IU | Vitamin C: 15mg | Calcium: 289mg | Iron: 3mg