Dish · greek
Moussaka
Layers of fried eggplant, spiced ground lamb with tomato, and a baked bechamel top, cut into squares like a casserole once cooled.
Where it comes from
The bechamel top is often credited to chef Nikolaos Tselementes in the 1920s, who added the French-style white sauce to an older layered eggplant dish, though the attribution is repeated more than verified.
What cooks argue about
Frying the eggplant in oil is traditional and gives the most flavor, but makes the dish heavier than salting and pressing the slices dry first or roasting them instead, a swap purists resist.
Nobody has published a moussaka recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.