Preparation Time: 45 Minutes

Cook Time: 150 Minutes

Cut: Ground chicken


Meat Sauce:
2 Tbsp (30 ml) canola oil
4-5 medium mushrooms, sliced
1 small onion, chopped
4 clove garlic, minced
1 small red pepper, chopped
1 lb (450 g) ground chicken
Salt and pepper
1/2 tsp (2.5 ml) red chili flakes
1/4 tsp (1.25 ml) EACH ground cloves and allspice
1 cinnamon stick (3-4 inches)
1 tsp (5 ml) dried oregano
1 bay leaf
2/3 cup (160 ml) red wine
1 can crushed tomatoes (540mL)

Potato Eggplant Layer:
2 small baking potatoes
1/4 cup (60 ml) canola oil
1 medium eggplant, skin on

1 cup (250 ml) plain Greek yogurt
2 egg yolks
2 tsp (10 ml)  butter
2 tsp (10 ml) flour
1 cup (250 ml) milk
1 bay leaf
1/4 tsp (1.25 ml) ground nutmeg
1/4 cup (60 ml) grated Parmesan cheese


Meat Sauce (can be made ahead – refrigerate or freeze until needed):
In a large sauce pot, heat oil over medium heat. Add mushrooms and cook until they just start to brown (about 5 minutes).  Stir in onion, garlic and red pepper and cook until onions are soft. Add ground chicken, season with salt and pepper, and stir cook, breaking up the lumps, until no pink remains (about 6 minutes).  Drain any liquid from the pan.

Return pot to medium high heat. Add chili flakes, cloves, allspice, cinnamon stick, oregano and bay leaf.  Stir in red wine and bring to a boil. Cook until liquid is reduced by half.  Add tomatoes and return to a boil.  Reduce heat and simmer until thickened (about 30 minutes). Remove cinnamon stick and bay leaf.

Potato Eggplant Layer:
While sauce is cooking, peel potatoes and cut into 1/4 inch slices. Cut eggplant into 1 inch pieces.  Heat 1 tsp of oil in a large skillet over medium heat. Season potato slices with salt and pepper. Put a single layer of potato slices in the skillet and fry until golden (about 4 minutes per side). Transfer slices to a paper towel lined plate to drain. Repeat with remaining potato slices.

Add 2 Tbsp oil to skillet.  Add eggplant and stir cook until the eggplant is golden and tender (10-12 minutes).  Remove from heat.

Custard Layer:
Whisk yogurt and egg yolks together in a small mixing bowl; set aside. Melt butter in a sauce pot over medium heat. Add flour and whisk until no lumps remain. Slowly add milk to pot, stirring constantly until smooth. Add bay leaf and bring mixture to a boil, stirring constantly until thickened. Remove from heat, season with salt, pepper and nutmeg and allow to cool for 10 minutes.  Remove bay leaf.  Pour milk mixture over yogurt egg mixture and mix well.  Set aside.

Preheat oven to 375F. Spray a large casserole dish with non-stick spray.  Arrange the potato slices, slightly overlapping, on the bottom of the casserole. Spread eggplant on top. Pour meat sauce over eggplant so the eggplant is completely covered. Top with custard. Sprinkle with Parmesan cheese.  Bake for 45 minutes, until hot and custard is golden brown. Allow to cool for 15 minutes before serving.