Greek Moussaka Recipes Emphasize Traditional Eggplant, Lamb and Béchamel Layers

Marina Georgallides' version from "Eat Like a Greek" layers sliced roasted potatoes and aubergine (eggplant) with minced beef seasoned with red wine, stock, thyme, cinnamon and other herbs, topped with a rich béchamel sauce and baked at 180 °C before finishing at 160 °C.

Another recipe swaps the beef for lamb, adds egg‑yolk béchamel and spices the meat sauce with allspice and cinnamon, also roasting the eggplant to keep the dish lighter. Both advise letting the moussaka rest before serving so the flavors deepen.