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.
Versions
Nobody has published a moussaka here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
eggplant
ground lamb
butter
egg