Grilled Eggplant Moussaka

Grilled Eggplant Moussaka

constantina 15

"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."


1 h 40 m servings 722 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 57 Ratings


Dear Braycorp, After some minutes of simmering the mixture of flour, butter, milk and nutmeg should be thick like custard. This white sauce, used as topping, is called bechamel.

I use ground turkey, and added mushrooms while cooking the onions. Delicious!

This was delicious! I made three changes, which I don't normally do, but wanted to make this recipe easier. First, I roasted the vegetables in the oven. Caoted with cooking spray...easy. I a...

I can't praise this recipe enough! I made it exactly as written because I wanted to get an authentic flavor. What I got was a masterpiece! I preferred the grilled vegetables to fried. My fam...

I thought this was delicious! It was time consuming, but making this moussaka was quite enjoyable for a rainy evening with the place to myself. I brushed the veggies with olive oil and baked t...

Wow, this is really, really good. This is my first time making moussaka and it turned out very good. I used 4 red potatoes, 2 zucchini, and leftover grilled eggplant that my mom cooked. I als...

This is a good moussaka recipe but bland and a bit cumbersome. I used only 2 lg eggplant, no zucchini. Vegetable Changes:I sliced the eggplant in to 1/4 in slices, spritzed with olive oil spra...

I have made Moussaka a few times before....and I have been hesitant to make it for the last couple of years, because it is such a heavy dish. Your idea of grilling the veggies is just what I nee...

Delicious! I have never made moussaka before but have seen it done on cooking shows on TV. I roasted the veggies in the oven with olive oil instead of grilling. I think I might have cooked them ...