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Greek Moussaka with Chicken and Eggplant Layers

Name: Greek Moussaka with Chicken and Eggplant Layers
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 eggplants, sliced; 200g chicken breast; 1 onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1 cup tomato sauce; 1 cup milk; 50g butter; 50g flour; 1 cup grated Parmesan; salt to taste; pepper to taste

A layered casserole of eggplant, chicken, and béchamel sauce.

50 minutes4 servings

Method

Preheat oven to 180°C (350°F).
Sauté onion and garlic in oil. Add chicken and cook until browned.
Layer eggplant slices in a baking dish. Spread tomato sauce and chicken mixture over.
Make béchamel with butter, flour, milk, and Parmesan. Pour over layers. Bake 25 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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