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
- Preheat the grill to medium-high heat. Grill the eggplant slices for 2-3 minutes per side until tender. Set aside.
- In a large skillet, brown the ground meat over medium heat. Add the diced onion and garlic, sauté until translucent.
- Stir in the diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
- 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.
- 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.
- Pour the béchamel sauce over the top and sprinkle with Parmesan cheese. Bake for 30-35 minutes until golden and bubbly.
- Let the moussaka cool for 10 minutes before serving. Enjoy!
