Grilled Eggplant Moussaka

01Method

1. 1

   Heat an outdoor grill to medium-high and lightly oil the grate.

2. 2

   Brush the eggplant, potato, and zucchini slices with extra-virgin olive oil and grill until just tender and lightly charred.

3. 3

   Arrange the potato slices across the bottom of a 9x13-inch baking dish, then layer the grilled eggplant on top, followed by the zucchini. Set aside.

4. 4

   Heat the oven to 375°F (190°C).

5. 5

   In a large saucepan over medium heat, melt the butter, then whisk in the flour and cook for about 5 minutes until the mixture smells slightly nutty. Whisk in the milk, nutmeg, and salt, bring to a gentle simmer over medium-high heat, then reduce to medium-low and cook for 10 minutes until thickened. Temper the egg yolk by whisking in a small ladleful of the hot sauce a tablespoon at a time, then stir the tempered yolk back into the sauce until smooth. Set aside.

6. 6

   While the sauce simmers, warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion and cook, breaking up the meat, until no pink remains. Drain excess fat, then add the tomatoes, parsley, oregano, salt, and pepper. Cover, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.

7. 7

   Spoon the meat mixture evenly over the vegetable layers, scatter the feta cheese over the top, then pour the béchamel sauce over everything and smooth it with a spatula.

8. 8

   Bake until the top is golden brown and bubbling, about 30 minutes.