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Chicken & eggplant 'lasagne'


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Spray the eggplant with oil, season and cook in the oven for about 12 mins until tender. 
  • Then heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, stirring now and again. 
  • To make the Mornay sauce, melt the butter in a pot. Then add the flour and gently cook, continually stirring until well combined. 
  • Add the hot milk all at once, vigorously beat and continue cooking until thickened. 
  • Then add a good slurp of cream, 1-2 handfuls grated cheese with seasonings. Stir and cook until the cheese has melted. 
  • Mix the chicken mince, capers, seasonings, nutmeg and eggs with the remaining cream, parsley, mustard and sautéed vegies in a large bowl until well combined. 
  • Spoon some of the Mornay in the bottom of a large gratin (or any ovenproof dish) and top with a layer of eggplant and the chicken mince. Smooth the top, spreading it into the edges, and top with a layer of the remaining eggplant. 
  • Spoon more Mornay over the top, sprinkle with a decent layer of grated cheese and cook in the oven for about 30-45 mins. 
  • Serve with a simple green salad on the side.


  • 2 eggplants, sliced
  • olive oil spray
  • sea salt & freshly ground pepper
  • olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, crushed
  • 2 heaped tbsp butter
  • 2 heaped tbsp plain flour
  • 1 litre hot milk
  • 2 good slurps of cream
  • 3 good handfuls grated tasty cheese
  • 750 gm minced chicken
  • 1 heaped tbsp drained & roughly chopped capers
  • 1 tspn ground nutmeg
  • 2 eggs, lightly beaten
  • 3 tbsp chopped fresh parsley
  • ½ tbsp Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm