Chicken Moussaka

5 Reviews
100% would make this recipe again

Layers of cooked aubergine slices alternating with a mixture of minced chicken meat, in a tomato sauce, and covered with a thick béchamel sauce.

In its basic form, «moussaka» [pr. MOO-sah-kah] consists of sliced eggplant and ground meat that are layered, covered with a béchamel sauce enriched with eggs and/or cheese, then baked. It is a popular dish in Greece.

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Preparation : 45 min Cooking : 30 min Standing : 10 min Cooking Dish : 20 X 28 X 5 cm
610 calories/serving


1/2 onions 100 g
1 clove garlic
1 1/2 aubergines / eggplants, large size 700 g
1 tbsp olive oil 15 mL
400 g ground chicken, or ground turkey
1/3 cup red wine 100 mL
1 1/4 cup canned tomatoes (diced) 320 g
1 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 cup peanut oil, to fry the aubergines 250 mL
paper towels, to drain the aubergines
1/3 cup butter, unsalted, plus some to grease the baking dish 80 g
1/3 cup white flour (all purpose) 45 g
2 cups milk, partly skimmed, 2% 500 mL
1 1/2 cup Cheddar cheese, grated 120 g
3 1/2 tbsp bread crumbs 26 g


Preheat the oven to 195°C/375°F.

The aubergines, meat filling and béchamel sauce are cooked separately then assembled and baked.

Prepare the vegetables : finely chop the onion and garlic; slice the aubergines into 7 mm thick rounds.

Cook the meat filling

Heat the oil in a pan over medium heat. Add the onion and garlic then sauté 2-3 min, until they become translucent. Increase the heat to medium-high then add the ground meat. Sear it until it looses its red colour, about 4-5 min, then break it up with a fork. In order to brown the meat, it is important not to stir it at the beginning, otherwise it will loose its juices and will «boil» rather than brown. Using a bulb baster, remove any juices released from the meat and reserve them.

When the meat is golden-coloured, pour in the wine and any reserved meat juices. Stir in the diced tomatoes and oregano. Season with salt and pepper. Let the mixture simmer uncovered about 30 min, until it thickens and is almost dry.

Cook the aubergines

While the meat is cooking, fry the aubergine slices in a pan with the hot peanut oil, working in batches, until the slices are golden brown on each side (about 4 min per slice). Set the aubergines on paper towels to drain.

Cook the béchamel sauce

Melt the butter in a saucepan over low heat. Add the flour and beat well using a whisk or a wooden spoon. Cook for 3 min, stirring constantly and taking care not to let it burn. Warm up the milk, then add it slowly while stirring thoroughly to avoid lumps. Cook over medium heat 4-5 min. Grate the cheese, then blend it into the sauce.

Assemble and bake

Grease a baking dish, then arrange half of the aubergines in the bottom of the dish. Add a little salt, then spread the meat mixture over the aubergines. Top with the remaining aubergines. Pour the béchamel sauce over the top aubergine layer. For a nice golden crust, sprinkle the top with the bread crumbs (or additional grated cheese if you prefer).

Cook in the middle of the oven about 30 min, until the top is golden and bubbling on the edges. Let cool 10 min before serving.


The meat filling and the béchamel sauce can be made 2-3 days ahead. In that case, fry the aubergines, assemble the moussaka, and bake it just before serving. Alternatively, the whole dish may be made in advance and just rewarmed until heated through when ready to serve (the aubergines will then be softer).

Nutrition Facts Table

per 1 serving (440 g)


% Daily Value




40 g

62 %

Saturated 15.4 g
+ Trans 0.7 g

81 %


140 mg


420 mg

18 %


29 g

10 %


4 g

16 %


11 g

Net Carbs

25 g


34 g

Vitamin A

40 %

Vitamin C

21 %


39 %


24 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D
Good source of  :
Fibre, Iron, Magnesium, Manganese, Niacin, Vitamin B1, Vitamin E, Zinc
Source of  :
Copper, Pantothenic Acid, Vitamin B6, Vitamin C, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Milk and Alternatives ½
Meat and Alternatives 3 ½
Fats 5

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5 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 05, 2009 | I would make this recipe again

This was so, SO good. I went with the chicken to keep the fat down a little bit, but I'm absolutely going to treat myself to the lamb version some day. We devoured it. I'd stay away if you're dieting though.

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