Moussaka is a beloved Greek comfort dish, with Ottoman influences seen in similar Middle Eastern versions. The modern Greek style, popularized in the 1920s by chef Nikolaos Tselementes, layers fried eggplant, spiced meat sauce (often beef or lamb), and creamy béchamel topping—baked until golden.

It’s hearty, flavorful, and a staple in tavernas, representing Mediterranean layered baking traditions.

Ingredients (serves 6-8):

• 3-4 eggplants, sliced lengthwise
• 500g ground beef or lamb
• Onion, garlic, tomatoes, cinnamon, allspice
• Potatoes (optional, sliced)
• Béchamel: butter, flour, milk, eggs, nutmeg
• Olive oil, Parmesan (optional)

Step-by-Step Instructions:

1. Salt and fry eggplant slices until golden; drain.
2. Sauté onion/garlic; add meat and brown.
3. Stir in tomatoes, spices, wine; simmer into ragù.
4. Make béchamel: roux, whisk in milk, season, cool slightly, add eggs.
5. Layer in dish: potatoes (if using), eggplant, meat sauce, eggplant; top with béchamel.
6. Bake at 180°C (350°F) for 45-60 minutes until bubbly and golden.

Tips: Grill eggplant for lighter version; let rest before cutting for clean slices.