I used Julia's recipe from "the way to cook". She has what she called an untraditional moussaka but it sure was delicious. The only changes I made was to roast the eggplant slices instead of steam them. She recommended salting for 20 minutes then laying them on a jelly roll pan, cover with tin foil and bake until tender. I did that and then uncovered them until they browned on the edges and had a slight crust. The next was pretty basic just saute onions and garlic, add the left over lamb (ground up in the processor) season with all spice and s/p. Then add plum tomatoes and red wine and cook down until thick. Layer eggplant with the meat and then top with a cheese infused bechamel. Wish I could figure out the photo thing!!