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Greek comfort food at its finest, this layered, baked casserole of meat, eggplant, and béchamel sauce was popularized by chef Nikolas Tselementes in the 1920s. Chef Tselementes studied cooking in Austria and used French and Western European influences (like béchamel) to modernize Greek cuisine to what we know it is today. In Greek, the word “Tselementes” is used as a synonym for cookbook. In the U.S. it’s hard to find a Greek restaurant that doesn’t have this fabulous dish on the menu.