We absolutely adore this stuff.  If you've never had Greek Moussaka, you're in for a real treat.  I'm modifying the recipe a bit for you because what we make is enormous

4 Medium or 6 Small Italian eggplant, sliced or cubed
2 Medium onions, chopped
1-2 Lbs. ground beef (or TVP to make it vegetarian)
1 29 oz. can diced tomatoes (or equivalent fresh chopped)
1 8 oz can tomato paste
1 tsp minced garlic
1 tsp dried oregano
1 tblsp ground cinnamon

Bechamel:
8 tblsp butter
7 tblsp flour
3 cups milk
Sea salt and fresh ground pepper to taste

Topping:
2 cups grated cheese (optional)

Saute the eggplant in olive oil until soft.  If there is liquid left in the pan after it's done, drain.  Set aside.  Brown ground beef and onions, drain, then add the tomatoes, tomato paste and spices.  Layer the eggplant in a large greased baking dish, top with the meat and tomato mix.

Make the bechamel by melting the butter in a pan over low heat, stirring in the flour until it makes a paste.  Add the milk and stir with a whisk until dissolved.  Raise heat and stir continually until it comes to a simmer.  Add the salt and pepper, then pour the bechamel over the top of the meat mix in the casserole dish.

Sprinkle the cheese on top and bake at 325 for 1 hour.