Moussaka
Greece's layered baked classic: eggplant, spiced meat and a thick béchamel crown, baked until golden. Ingredients: eggplant, potatoes, ground lamb or beef, onion, tomato, cinnamon, oregano, milk, butter, flour, eggs, Parmesan or kefalotyri, olive oil. Recipe: 1) Salt, rest and fry eggplant and potato slices. 2) Brown meat with onion, tomato and cinnamon. 3) Make a thick béchamel with eggs and cheese. 4) Layer potato, eggplant and meat; top with béchamel. 5) Bake until golden and set; rest before slicing. Serve: warm, in squares, with salad and bread. History: the modern layered version was codified by chef Nikolaos Tselementes in the early 20th century, giving Greek home cooking its signature bake.