Grilled Eggplant Moussaka Recipe -
Grilled Eggplant Moussaka Recipe

Grilled Eggplant Moussaka

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    50 mins
  • COOK

    50 mins

    1 hr 40 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2007

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.

Most Helpful Critical Review
Sep 26, 2011

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 spray and baked in a 400 oven for 10 minutes on a parchment lined pan. I boiled the potato slices for 4 minutes. Bechamel was good and only change I made was way more than a pinch of nutmeg, 1/4 teaspoon is more like it. Meat/Sauce changes: Peeled the tomatoes. Added 1 t cinnamon, 1/4 t ground allspice, and a pinch of ground clove. Added two cloves of garlic, minced to the sautee. Omitted parsley because I didnt feel like going back to the garden and my son brought me cilantro by mistake when I sent him. Added 1 T tomato paste and a 1/4 c red wine. I thought sauce looked runny so I thickened with a slurry of 2T water and 2 t cornstarch. WIth my changes it is a 5 stars. It makes an enormous quantity, but that is OK because it freezes well. I took the leftovers, and chilled in fridge. I cut into serving size slabs and wrapped in a double layer of wax paper. Shoved all the wrapped slabs in a labelled ziploc bag. Now I have excellent lunches to go. Take a slab to work and it defrost in time to heat nicely in a microwave.

Sep 21, 2007

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

Sep 02, 2008

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 added french onion soup mix to the beef because I wasn't in the mood to chop onions. Lastly, since we were hungry and I had two hungry babies, I skipped out on the bechamel all together. Just sprinkled feta cheese. I'm sure the sauce would have made the recipe, but I decided that it would be healthier for now anyways! I was pleased to find this recipe on an ingredient search. Ive wanted to try the moussaka at our local family restaurant for quite sometime-now I HAVE to try it!

Nov 23, 2009

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 family LOVED this dish, and I know I'll be making it again soon. It's well worth the time and effort to make it right, with no shortcuts.

Dec 14, 2008

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 them in the oven at 375 degrees instead of grilling them. Each vegetable had a different cook time for me, so I would recommend monitoring and poking around a little to assess when the vegetables are soft to your liking. My final product included some water at the bottom of my baking dish, but this did not translate to a watery moussaka. The sauce was super creamy, and the feta was a delicious touch. Plus, my apartment smells amazing.

Dec 10, 2008

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 also added some crumbled bacon, leftover spinach and artichoke dip, and substituted tomato paste for the tomatoes. I also cut the sauce down because my tray was about to overflow but it added a nice "crust" at the top. Baked for 55 minutes. Awesome! I know this will be all gone tonight.

Jul 30, 2009

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 needed. I'm going to start making it again. Thanks


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  • Calories
  • 722 kcal
  • 36%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 14.6 g
  • 58%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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