I have come over decades to abhor eggplant. So I use zucchini. Do it in alternate layers, just like eggplant. If you have to use eggplant, I would peel and salt water soak it heavily, and then dry pre brown it under the broiler, first.
Use crumbled or mashed Greek improv sausage.
I like a generous top layer of flour and egg yolk custard.
Many people traditionally use cloves cinnamon and allspice, and things like that to season moussaka. I would just stay with what I have suggested for the Greek improv sausage. Things like capers, and sweet cherry peppers, or even pre roasted red bell peppers are good.
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