Do I have to salt the eggplant first?
Not always, but I recommend it. A quick salt rest helps pull out excess moisture so the layers bake up tender, not watery. Modern eggplant is usually not very bitter, so think of salting as texture insurance, not a bitterness fix.
Do I rinse the salt off?
No need. Just blot thoroughly with paper towels after the 15-minute rest. If you prefer to rinse, do a quick rinse and dry the slices very well so they roast instead of steam.
Can I use potatoes too?
Yes. Many Greek-style moussakas include a potato layer. Add 1 to 2 medium Yukon Golds, sliced 1/4-inch thick, then roast them alongside the eggplant until just tender. Layer potatoes on the bottom, then eggplant, then sauce, then béchamel.
What makes moussaka taste like moussaka?
The signature vibe comes from eggplant, a tomato-based meat sauce, and warm spices like cinnamon and allspice. They do not make it sweet. They make it interesting. Also, versions vary by cook and region, so do not stress if yours looks a little different than someone else’s.
Can I make it ahead?
Absolutely. You can assemble the full casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, but plan to add 10 to 15 minutes to the bake time. If the top browns before the center is hot, loosely tent with foil. (Some people prefer making béchamel the day of for the smoothest pour, but it works either way.)
How do I keep béchamel from getting lumps?
Two rules: whisk the flour-butter mixture for a full minute, and add warm milk slowly while whisking. If lumps still happen, you can blitz the béchamel with an immersion blender for a few seconds, or strain it.
