This healthier version of Moussaka is made with ground chicken, sweet potatoes and grilled eggplant; then topped with a creamy Bechamel sauce.
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If you're looking for a healthier way to enjoy one of your favorite comfort meals this winter, this Ground Chicken Moussaka made with sweet potatoes and eggplant will be your new favorite!
Moussaka is one of those foods I crave during the cold winter months; however, now that my husband and I are on the Noom Diet I've been trying to find ways to make our favorite foods a bit healthier.
My original recipe was made with ground beef, regular potatoes and pan fried eggplant. This time I swapped a few ingredients and cooking methods to create this Healthy Ground Chicken Moussaka.
This healthy Greek Moussaka casserole recipe was INCREDIBLE; not to mention it was only 321 calories per serving!
Cuisine
This healthy casserole recipe falls under Mediterranean Cuisine.
SUGGESTED EQUIPMENT
The following kitchen equipment can help, but is not necessary.
Ingredients Needed
Ground Chicken: You can use ground chicken or extra lean ground turkey in this recipe.
Minced Garlic
Fire Roasted Diced Tomatoes
Ground Nutmeg
Kosher Salt
Sliced Eggplant: You'll need one large eggplant that has been sliced lengthwise into ½-inch thick slices. I got 12 slices.
Peeled and Sliced Sweet Potatoes: Cut the potatoes into ½-inch thick slices.
Butter
All Purpose Flour
Milk
Egg Yolks
Shredded Part Skim Mozzarella
How do you make Ground Chicken Moussaka?
There are three steps to make this moussaka: the mixture, the sauce and assembly.
Step 1. Prepare the Mixture
Preheat oven to 350 degrees F. Add the ground chicken in a large nonstick skillet and cook over medium high heat until no longer pink.
Next, add the garlic, tomatoes, salt and nutmeg. Reduce heat to low and simmer for approximately 20 minutes until the liquid has been absorbed.
While the chicken mixture is simmering, heat a grill pan over medium high heat. Spray with cooking spray; then cook the eggplant approximately 2-3 minutes per side until it starts to soften. Set aside.
Step 2. The Bechamel Sauce
Melt the butter in a small saucepan; then whisk in the flour forming a roux. Add the milk and whisk until the sauce has thickened.
In a small bowl, whisk the egg yolks and gradually add some of the hot sauce to the eggs to temper them; then add the yolks to the sauce and mix well. Set aside.
Step 3. Assemble & Cook
Line a 9"x13" oven safe casserole dish with the potato slices. Top with the cooked eggplant, chicken mixture and Bechamel sauce.
Sprinkle the shredded Mozzarella cheese on top and bake for 45 minutes or until the cheese has melted and the top is golden brown.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Ground Chicken Recipes
- Italian Ground Chicken Pasta Skillet
- BBQ Cheddar Chicken Meatloaf
- Baked Caprese Chicken Meatballs
- Grilled Chicken Burgers with Copycat Chick-Fil-A Sauce
- Mexican Chicken Taco Skillet
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Healthy Ground Chicken Moussaka
Ingredients
For the Ground Chicken Moussaka
- 1 ½ pounds ground chicken
- 2 tablespoons minced garlic
- 1- (14-ounce )can fire roasted diced tomatoes
- 1 ½ teaspoons ground nutmeg
- 1 teaspoon kosher salt
- 1 large eggplant (sliced lengthwise ½-inch thick; approx. 12 slices)
- 1 tablespoon extra virgin olive oil
- 1 pound sweet potatoes (peeled, sliced lengthwise ½-inch thick)
- prepared bechamel sauce
- 1 cup shredded part skim mozzarella cheese
FOR THE BECHAMEL SAUCE
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups milk
- 2 large egg yolks
Instructions
Step 1. Prepare the Mixture
- Preheat oven to 350 degrees F. Add the ground chicken to a large nonstick skillet and cook over medium high heat until no longer pink.
- Next, add the garlic, tomatoes, salt and nutmeg. Reduce heat to low and simmer for approximately 20 minutes until the liquid has been absorbed.
- While the chicken mixture is simmering, heat a grill pan over medium high heat. Spray with cooking spray; then cook the eggplant approximately 2-3 minutes per side until it starts to soften. Set aside.
Step 2. The Bechamel Sauce
- Melt the butter in a small saucepan; then whisk in the flour forming a roux. Add the milk and whisk until the sauce has thickened.
- In a small bowl, whisk the egg yolks and gradually add some of the hot sauce to the eggs to temper them; then add the yolks to the sauce and mix well. Set aside.
Step 3. Assemble & Cook
- Line a 9"x13" oven safe casserole dish with the potato slices. Top with the cooked eggplant, chicken mixture and Bechamel sauce.
- Sprinkle the shredded Mozzarella cheese on top and bake for 45 minutes or until the cheese has melted and the top is golden brown.
Notes
Nutrition
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