Mouthwatering Grilled Eggplant Moussaka Recipe

This grilled eggplant moussaka is a delicious twist on the traditional Greek dish. Layers of grilled eggplant, a savory meat filling, and creamy béchamel sauce come together to create a flavorful and satisfying meal. Perfect for a special dinner or a weekend treat!

Ingredients

• 2 large eggplants, thinly sliced lengthwise
• 1 lb ground lamb or beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp cinnamon
• 1 tsp oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Béchamel sauce:
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Pinch of nutmeg
• Salt and pepper to taste

Directions

1. Preheat the grill to medium-high heat. Grill the eggplant slices for 2-3 minutes per side until tender. Set aside.
2. In a large skillet, brown the ground meat over medium heat. Add the diced onion and garlic, sauté until translucent.
3. Stir in the diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
4. To make the béchamel sauce, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Slowly whisk in milk until smooth. Season with nutmeg, salt, and pepper. Cook until thickened.
5. Preheat the oven to 350°F. In a baking dish, layer half of the grilled eggplant slices, followed by the meat mixture. Repeat layers, ending with eggplant slices.
6. Pour the béchamel sauce over the top and sprinkle with Parmesan cheese. Bake for 30-35 minutes until golden and bubbly.
7. Let the moussaka cool for 10 minutes before serving. Enjoy!

Interesting Facts