Moussaka

Yes—assemble it completely (uncooked) in the baking dish, cover with foil, and refrigerate up to 24 hours or freeze up to 3 months. Bake from chilled at 375°F for 50–60 minutes (or 70–80 from frozen), covering with foil if the top browns too quickly. Thaw overnight in the fridge before baking for best results.

Ground beef works well as a substitute—use the same weight and follow the same method. The dish will be less aromatic but still delicious; some cooks add an extra pinch of oregano to compensate.

Using watery eggplant or skipping the roasting step, which makes the final dish soggy and separated. Always roast the eggplant until tender and golden, and pat dry beforehand.

It's not traditional, but if you prefer, whisk in an extra ½ cup milk so it's pourable. Pour it between and over the layers instead of just topping; increase baking time to 45 minutes to ensure it sets properly.

A simple Greek salad with feta, olives, and lemon vinaigrette, or a green salad with herbs. A crusty bread and a glass of red wine are classic pairings.

Cover and refrigerate up to 4 days. Reheat covered with foil at 350°F for 20–25 minutes until warmed through; or microwave individual portions at 50% power for 3–4 minutes to avoid overcooking the béchamel.