This grilled eggplant moussaka recipe is different than the traditional Greek recipe because the eggplant, potatoes, and zucchini are grilled, not fried.
Preparation Time
50 mins
Cooking Time
50 mins
Total Time
1 hr 40 mins
Calories
722 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3
Bake in the preheated oven until bubbly and golden brown, about 30 minutes.
Step 4
Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown.
Step 5
Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside.
Step 6
Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside.
Step 7
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
Step 8
Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula.
Ingredients
1 pinch ground nutmeg
1 egg yolk, beaten
5 tablespoons butter
1 onion, chopped
salt to taste
1 tablespoon olive oil
salt and pepper to taste
7 tablespoons all-purpose flour
5 cups milk
1 cup crumbled feta cheese
5 ripe tomatoes, chopped
1 teaspoon oregano
3 large potatoes, thinly sliced
3 large eggplant, sliced into 1/4 inch rounds
3 large zucchini, cut lengthwise into 1/4 inch slices