It is the egg plant lasagna of the Aegean isn't it? With the bechamel replacing the red sauce...
The Moussaka that I make has both béchamel and tomato sauce. My version consist of potatoes, eggplant, zucchini, ground beef/pork sausage (50-50), canned whole peeled tomatoes, tomato paste, onion, garlic, eggs, breadcrumbs and a few other spices, all topped with béchamel and baked.
That sounds very tasty will have to try it
