A classic Greek dish of layered aubergine, minced lamb or beef, and tomato sauce, topped with a thick béchamel and baked until golden. Slices of aubergine are typically salted, fried or roasted, then layered with the spiced meat ragù, flavoured with cinnamon and oregano, before the creamy topping is added. Related versions exist across the Balkans and Middle East, including potato-based and vegetarian interpretations. Moussaka is hearty, rich, and best served warm after resting so the layers set for clean slicing. It exemplifies Greek comfort cooking, transforming humble vegetables and mince into a celebratory baked dish.