Grilled Eggplant Moussaka

Recipe View Preheat an outdoor grill for medium-high heat and lightly oil the grate. (5 minutes)

Recipe View Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown. (15-20 minutes)

Recipe View Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside. (5 minutes)

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (10 minutes)

Recipe View Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside. (25 minutes)

Recipe View Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. (20 minutes)

Recipe View Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula. (5 minutes)

Recipe View Bake in the preheated oven until bubbly and golden brown, about 30 minutes. (30 minutes)