Moussaka on the Barbecue

• Salt and pepper to taste
• 2 medium eggplants, sliced ​​about 1 cm (1/2 in) thick
• 15 ml (1 tbsp) canola oil
• 600 g (about 1 1/3 lb) La Bêlerie ground lamb
• 1 chopped onion
• 5 ml (1 tsp) garammasala
• 1 540 ml can diced tomatoes with Italian seasoning (such as Aylmer Accents)
• 5 ml (1 tsp) chopped fresh oregano
• 1 400 g bag cheese curds

For the béchamel sauce:

• 15 ml (1 tbsp) butter
• 15 ml (1 tbsp) all-purpose flour
• 375 ml (1 1/2 cups) 2% milk
• Salt and pepper to taste