Layer of the Minotaur

Mediterranean Chicken and Beef Moussaka with Silky Béchamel

1 hour 45 minutes
Serves 4
DinnerMediterranean
Herb's take

Take a culinary journey to the Aegean with this Greek-inspired moussaka, where spiced ground beef and tender shredded chicken team up for a dinner worthy of myth. You'll master layering, béchamel, and why baking is the ultimate flavor unifier.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F. Brush eggplant and potato slices with 3 tbsp olive oil, sprinkle with 1 tsp kosher salt, and arrange on 2 baking sheets. Roast for 25 minutes, flipping halfway, until golden and tender.
  2. 02
    Meanwhile, place chicken breasts in a saucepan and cover with water. Add 1/2 tsp kosher salt. Bring to a simmer and poach for 15 minutes, until just cooked through. Remove, cool slightly, and shred with two forks. Set aside.
  3. 03
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion and cook 4 minutes until translucent. Stir in garlic and cook 1 minute more.
  4. 04
    Add ground beef to the skillet. Cook, breaking up meat, until no longer pink, about 5 minutes.
  5. 05
    Pour in red wine, scraping up browned bits from the pan. Simmer until wine is nearly evaporated, about 2 minutes.
  6. 06
    Stir in crushed tomatoes, cinnamon, oregano, allspice, 1/2 tsp kosher salt, and black pepper. Simmer 10 minutes until thickened. Stir in shredded chicken and cook 2 minutes more, then remove from heat.
  7. 07
    In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes to form a pale roux.
  8. 08
    Gradually add milk, whisking constantly to avoid lumps. Cook until thickened and bubbling, 4–6 minutes.
  9. 09
    Off heat, whisk in Parmesan, nutmeg, and remaining 1/2 tsp kosher salt. Beat the egg in a small bowl, then whisk into the hot béchamel until smooth.
  10. 10
    Reduce oven to 375°F. In a 9x13-inch baking dish, layer half the potatoes, half the eggplant, and half the meat mixture. Repeat with remaining potatoes, eggplant, and meat. Pour béchamel evenly over the top.
  11. 11
    Bake uncovered for 35–40 minutes, until the top is golden and bubbling. Let cool 15 minutes before slicing.
  12. 12
    Sprinkle with chopped parsley and serve.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.