The layered Greek dish containing eggplant, minced meat, and béchamel sauce is moussaka.
Greek moussaka is typically assembled in layers, with sautéed eggplant at the bottom, a seasoned minced-meat and tomato mixture in the middle, and béchamel or a similar savory custard on top. It is baked until the upper layer is set and browned. Lamb is traditional in many recipes, although beef and other meats are also used.
The modern Greek form is strongly associated with Nikolaos Tselementes, a French-trained Greek chef who popularized his version in the 1920s. Moussaka itself has older and wider regional connections: versions appear across the Balkans, the eastern Mediterranean, and the Middle East, where potatoes, zucchini, different meats, or no meat at all may be used.
A common mix-up is pastitsio, another Greek baked dish with layers, but pastitsio is based on pasta rather than eggplant. Spanakopita is a spinach-and-cheese pastry, while tiropita is a cheese-filled pastry. Not every dish called moussaka has béchamel, but the eggplant, minced-meat, and béchamel combination identifies the classic Greek version.