Grilled Eggplant Moussaka


What makes the difference in this traditional Greek recipe is the grilled, not fried, vegetables, including eggplant, potatoes and zucchini. It's a lighter version of the famous Greek dish consumed in great quantities every summer in my country, by locals and tourists equally.

Prep Time:
50 mins
Cook Time:
50 mins
Total Time:
1 hrs 40 mins
1 9x13-inch pan


  • 3 large eggplant, sliced into 1/4 inch rounds

  • 3 large potatoes, thinly sliced

  • 3 large zucchini, cut lengthwise into 1/4 inch slices

  • ½ cup extra-virgin olive oil

  • 5 tablespoons butter

  • 7 tablespoons all-purpose flour

  • 5 cups milk

  • 1 pinch ground nutmeg

  • salt to taste

  • 1 egg yolk, beaten

  • 1 tablespoon olive oil

  • 1 ½ pounds ground beef

  • 1 onion, chopped

  • 1 teaspoon oregano

  • salt and pepper to taste

  • ½ cup chopped fresh parsley

  • 5 ripe tomatoes, chopped

  • 1 cup crumbled feta cheese


  1. Preheat an outdoor grill for medium-high heat and lightly oil grate.

  2. Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive oil. Grill vegetables until just tender and golden brown. Layer potatoes into the bottom of a 9x13 inch glass baking dish. Next layer in the eggplant, followed by the zucchini; set aside.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Melt butter in a large saucepan over medium heat. Whisk in the flour, and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.

  5. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

  6. To assemble, spread the meat mixture over the vegetables, and sprinkle with the feta cheese. Pour the white sauce overtop, and smooth with a spatula.

  7. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.

Editor's Note:

You may substitute ground lamb for the ground beef, or use a combination of the two.

Nutrition Facts (per serving)

722 Calories
42g Fat
61g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 722
% Daily Value *
Total Fat 42g 53%
Saturated Fat 16g 79%
Cholesterol 125mg 42%
Sodium 405mg 18%
Total Carbohydrate 61g 22%
Dietary Fiber 15g 52%
Total Sugars 20g
Protein 31g
Vitamin C 70mg 348%
Calcium 361mg 28%
Iron 5mg 26%
Potassium 2141mg 46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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