Moussaka-Style Chicken “Lasagne” Bake

A soft, saucy, high-protein Mediterranean bake with tender eggplant and a light yogurt topping—comforting like lasagne, but gentler and portion-friendly.

Ingredients

• 250 g (9 oz) ground chicken (or finely chopped chicken breast)
• 1 medium eggplant (about 350–450 g), cut into 1.5 cm / 1/2-inch slices
• 1 cup (240 g) passata (tomato puree) or crushed tomatoes
• 1/2 cup (120 g) nonfat or low-fat Greek yogurt
• 1 large egg
• 1/2 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 2 tbsp olive oil, divided
• Salt and black pepper

Method

• 1

  Step 1: Bake the eggplant until tender

  Heat oven to **220°C / 425°F**. Lay eggplant slices on a lined tray, brush lightly with **1 tbsp olive oil**, and season with salt and pepper. Bake **18–22 minutes**, flipping once, until **soft and pliable** (not crisp).

• 2

  Step 2: Make the gentle tomato-chicken sauce

  While eggplant bakes, warm **1 tbsp olive oil** in a nonstick skillet over **medium-low** heat. Add onion and a pinch of salt; cook **5 minutes** until soft. Add garlic and oregano; cook **30 seconds** until fragrant. Add ground chicken, breaking it up; cook **6–8 minutes** until no longer pink. Stir in passata/crushed tomatoes plus **1/4 cup (60 ml) water**. Simmer **5 minutes** until **thick but spoonable**. Taste and adjust salt/pepper.

• 3

  Step 3: Whisk the yogurt topping

  In a bowl, whisk Greek yogurt, egg, and a pinch of salt until smooth. (If your yogurt is very thick, whisk in **1–2 tbsp water** so it spreads easily.)

• 4

  Step 4: Assemble (small portions, high satiety)

  Reduce oven to **200°C / 400°F**. In a small baking dish (about **20 cm / 8-inch**), layer: half the eggplant, all the chicken-tomato sauce, remaining eggplant. Spread the yogurt topping over the top in an even layer.

• 5

  Step 5: Bake until set

  Bake **12–15 minutes** until the top is **set and lightly golden at the edges**. Rest **10 minutes** (this helps it settle and makes it easier on the stomach), then slice into **2 portions**.

Tips

• **Budget protein swap:** Use **lean ground turkey** or **1 drained can chickpeas (mashed)** instead of chicken (protein will drop with chickpeas).
• **Even gentler texture:** Peel the eggplant before slicing and bake until very soft.
• **Make-ahead:** Assemble up to **24 hours** ahead; bake when ready. Leftovers keep **2–3 days** and reheat gently (microwave on medium power).
• **Serve with:** A small side of **warm broth** or **soft-cooked rice** if you need a little extra carbohydrate—keep portions modest.

Nutrition (per serving, estimate)