The Greek baked dish that layers eggplant, minced meat, and béchamel sauce is moussaka.
Modern Greek moussaka is usually assembled from fried or roasted eggplant, a minced-meat sauce flavored with onion and spices, and a thick béchamel topping. It is baked until the top becomes browned and set. Potatoes may appear in some versions, but they are not essential to the dish.
The name moussaka is used across the eastern Mediterranean and Balkans, where recipes differ substantially. Turkish musakka, for example, is commonly cooked as a vegetable-and-meat dish rather than a layered casserole. The familiar Greek form was strongly shaped by twentieth-century Greek culinary writing and is often associated with Nikolaos Tselementes.
Moussaka is sometimes confused with Italian eggplant parmigiana, but parmigiana uses tomato sauce and cheese rather than the characteristic béchamel cap.