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Chicken Moussaka - a great warming meal for the whole family.

Chicken Moussaka

A twist on a hearty classic Greek dish that's packed full of flavour and vegetables. Make your own white sauce recipe to use in this recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 serves

Ingredients
 

  • 1 x 450g eggplant, cut into 1cm-thick rounds
  • olive oil cooking spray
  • 2 tablespoon salt
  • 1 onion, large, roughly chopped
  • 1/2 teaspoon mixed spice
  • 2 x 410g cans tomatoes, whole peeled, chopped
  • 5 garlic cloves, crushed
  • 500 g chicken mince
  • 1/3 cup parsley, finely chopped fresh (optional)
  • 1 cup white sauce
  • 1/2 cup mozzarella cheese
  • salt
  • Pepper

Instructions
 

  • Preheat oven to 220ºC/200°C fan-forced.
  • Grease a 6cm-deep, 7 cup-capacity square baking dish.
  • Place sliced eggplant on a tray and sprinkle liberally with salt. Set aside for 15-20 minutes. Rinse under cold water and pat dry with paper towel.
  • Heat a frying pan over medium-high heat. Spray both sides eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until golden. Transfer to a plate.
  • Spray pan with oil. Reduce heat to medium and add onion. Cook, stirring, for 3 to 4 minutes or until translucent in colour.
  • Add spice and garlic and cook for 1 minute, or until fragrant.
  • Add chicken mince, stir for 4-5 minutes to cook and lightly brown.
  • Add tomato and parsley. Cook, stirring, for 2 to 3 minutes or until thickened and all ingredients are combined. Taste and season with salt and pepper if required.
  • Arrange half the eggplant in prepared dish. Top with chicken mixture. Top with remaining eggplant. Top with white sauce and sprinkle with cheese. Bake for 20 minutes or until golden. Stand for 5 minutes. Serve.