Greek

Moussaka with Baked Cod

“This variation of the traditional Moussaka features layers of baked cod instead of the usual meat, combined with eggplant and béchamel sauce.”

Eggplant

Cod

ground meat

Béchamel Sauce

Hard1 hour

Where it comes from

Moussaka is a beloved dish in Greek cuisine, traditionally layered with meat, eggplant, and béchamel sauce. This variation, featuring baked cod instead of meat, highlights the coastal flavors of Greece and its reliance on fresh seafood. An interesting twist is the use of béchamel, which adds a creamy richness that perfectly complements the layers of flavor.

On the Palate

How it's made

5 steps · Show ↓

50 min active · 20 min waiting

1
5 min
Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with a paper towel.
Watch out
Ensure eggplant slices are thoroughly dried to prevent sogginess during cooking.
2
15 min
In a large skillet over medium heat, add a bit of olive oil and fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels to drain excess oil.
3
15 min
Season the cod with salt and pepper. In a preheated oven at 180°C (350°F), bake the cod on a lined baking sheet until it flakes easily with a fork, about 12-15 minutes.
4
10 min
In a baking dish, layer the fried eggplant, followed by a layer of cooked ground meat. Place the baked cod over the meat layer. Pour a generous amount of béchamel sauce over the top, smoothing it out with a spatula.
5
5 min
Bake the assembled moussaka in the oven at 180°C (350°F) until the top is golden and bubbling, about 25 minutes. Allow it to rest for 10 minutes before serving.
Watch out
Let the moussaka rest before serving to ensure it holds its shape when sliced.