Name: Greek-Style Chicken Moussaka
Total time: 60 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 boneless chicken breasts; 1 onion; 2 cloves garlic; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 1/2 cup tomato sauce; 1/2 cup milk; 1/2 cup flour; 1/2 cup grated Parmesan; Salt and pepper to taste; Olive oil for frying

A classic Greek version of moussaka with layers of spiced chicken, eggplant, and creamy béchamel sauce.

Method

Preheat oven to 200°C (390°F).
Slice eggplant into 1cm thick rounds and fry in olive oil until golden. Set aside.
In a pan, cook chopped onion and garlic until softened. Add chicken, oregano, cinnamon, and cook until browned.
Stir in tomato sauce and simmer for 10 minutes. Season with salt and pepper.
In a separate saucepan, make béchamel by melting butter, adding flour, then gradually whisking in milk until thickened.
Layer fried eggplant, chicken mixture, and béchamel in a baking dish. Sprinkle Parmesan on top.
Bake for 25-30 minutes until bubbly and golden.
Let rest for 10 minutes before serving.
Serve warm with a side of rice or salad.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.