Greek Eggplant and Chicken Casserole
Savor the hearty, Mediterranean flavors of this Greek Eggplant and Chicken Casserole—a comforting dish that combines tender layers of roasted eggplant, savory spiced ground chicken, and a creamy, golden béchamel topping. This recipe is a delightful twist on traditional Greek moussaka, highlighted by warm notes of oregano and cinnamon that infuse the rich tomato-based chicken sauce. The béchamel is luxuriously smooth, enhanced with a hint of nutmeg and melted Parmesan cheese for a decadent finish. Perfect for a cozy family dinner or an impressive gathering, this baked casserole is as satisfying as it is easy to prepare. Serve it with a crisp side salad or warm pita bread to complete the meal.
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 500 grams ground chicken
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons (divided) salt
- 0.5 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 0.25 teaspoon nutmeg
- 0.5 cup grated Parmesan cheese
- 2 beaten eggs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds, then sprinkle them lightly with salt and let them sit for 20 minutes to draw out moisture.
Rinse the eggplant slices, pat them dry with a paper towel, and brush each side lightly with 2 tablespoons of olive oil.
Lay the eggplant slices on a baking sheet and roast in the oven for 15 minutes, turning halfway through, until softened and golden. Remove and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken to the skillet and cook until browned and fully cooked, breaking it apart with a wooden spoon.
Stir in the diced tomatoes, tomato paste, oregano, cinnamon, 1 teaspoon of salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken. Set aside.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
Slowly pour in the milk while whisking constantly to prevent lumps. Cook for about 5 minutes, stirring, until the sauce thickens and coats the back of a spoon.
Remove the béchamel from heat and stir in the nutmeg, Parmesan cheese, and 0.5 teaspoon of salt. Allow to cool slightly, then whisk in the beaten eggs until smooth.
In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices on the bottom. Spread half of the chicken mixture evenly on top.
Add the remaining eggplant slices as the second layer, followed by the rest of the chicken mixture.
Pour the béchamel sauce over the top, spreading it evenly to cover the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 5319 mg | 231% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 74.3 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1521 mg | 117% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7224 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
