Chicken "moussaka"

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large eggplant, thinly sliced (about 1 1/2 pounds)
• extra virgin olive oil flavored cooking spray
• 1 tablespoon olive oil
• 1 lb ground chicken or 1 lb turkey
• 1 quart stewed tomatoes
• 2 large onions, sliced
• 1/2 teaspoon cinnamon (or to taste)
• 1/4 teaspoon nutmeg (or to taste)
• 1/4 teaspoon clove (or to taste)
• 4 tablespoons butter
• 1/2 cup flour
• 2 1/2 cups skim milk
• 1 pinch nutmeg
• 1/3 cup parmesan cheese, shredded

Recipe

• 1 layer eggplant slices in colander and sprinkle with plenty of salt. let sit for 30 minutes, then rinse with lots of cold water. lay slices out flat and use a clean kitchen towel to squeeze out excess water and pat dry.
• 2 turn oven to broil. spray a cookie sheet with evoo and lay eggplant in one layer on sheet. spray with more evoo. broil for a few minutes (don't burn!), then flip slices over, spray again with evoo and broil a few more minutes. i usually broil until they feel soft and lose their firm shape when picked up with tongs.
• 3 heat oven to 350°f
• 4 heat 1 t. olive oil in large skillet or dutch oven. add chicken and onions and saute for 5 minutes or so, breaking up chicken with wooden spoon.
• 5 add tomatoes, cinnamon, nutmeg and cloves. salt and pepper to taste. bring to a boil, reduce heat and simmer for 15 minutes till sauce is thickened slightly.
• 6 spread tomato chicken mix in the bottom of a 9x13 pan, top with a layer of eggplant.
• 7 to make the sauce: melt butter in small saucepan, whisk in flour and cook for two minutes, whisking constantly. slowly whisk in milk, bring to a bubble and reduce to simmer till thickened. melt in parmesan.
• 8 spoon sauce over eggplant. bake at 350 till browned and bubbly.