Eggplant Moussaka with Chicken

Eggplants are carefully washed under a stream of cold water to remove any impurities. After cleaning them well, cut them into slices about 1 cm thick. This step is essential, as the uniform thickness of the slices will ensure even cooking. The eggplant slices are generously salted and left to rest for 30 minutes. The salt will help draw out the water from the eggplants, reducing bitterness and preparing the vegetables for the cooking process.

In the meantime, you can prepare the other ingredients for the recipe. Fresh, quality chicken meat is minced using a meat grinder or a food processor, resulting in a fine texture, perfect for combining with the other ingredients. Make sure the meat is well minced, without large chunks, for better integration into the dish.

Next, finely chop the onion, and to add extra flavor, you can opt for a red onion or a yellow onion, depending on your preference. The onion will become the base of the dish's flavor, so feel free to use a larger amount if you like its aroma. In a pan, add a little olive oil or vegetable oil and sauté the onion over medium heat, stirring constantly, until it becomes translucent and lightly golden.

Once the onion is sautéed, add the minced chicken and continue cooking until it is evenly browned. You can add spices such as salt, pepper, sweet or hot paprika, according to your preference, to intensify the flavors. Once the meat is cooked, it’s time to add other ingredients, such as chopped fresh tomatoes or tomato paste, to create a savory sauce.

After the 30 minutes have passed, drain the eggplant slices of water and dry them with a paper towel to remove excess moisture. Now, you can fry them in a pan with hot oil, preferably in an oil that withstands high temperatures, such as sunflower oil. Fry the eggplants on both sides until they become golden and crispy.

Once all the ingredients are ready, it's time to assemble the dish. In a baking dish or a casserole, place a layer of eggplants, followed by a layer of the meat mixture and sauce, alternating until all the ingredients are used up. You can finish with a layer of eggplants, sprinkling grated cheese or breadcrumbs on top for an extra crispy crust. Bake the dish in a preheated oven at 180 degrees for about 30-40 minutes or until the cheese is melted and golden. Serve the dish hot, alongside a fresh salad, for a delicious and nutritious meal.