Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.
Notes:
- Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.
- It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.