Most versions of Moussaka are based primarily on sautéed eggplant and tomato, usually with ground meat. However, the Greek version includes layers of meat and eggplant topped with a Béchamel sauce and then baked in the oven.
There are other well-known variations on this basic recipe, sometimes with sauce on the top of the recipe, sometimes vegetables are added. These variants of the Moussaka may include, in addition to the eggplant slices, sautéed zucchini slices, partly-fried potato slices, or even sautéed mushrooms. There is a Vegan version in the Greek cookbook by Tselementes, which includes neither meat nor dairy products, just vegetables;ground eggplant is used instead of the ground meat, tomato sauce, and some bread crumbs are added.
In 1979 McCall’s added a recipe to their collection called Moussaka-In-A-Hurry for those who might be interested in what is called Contemporary cooking along with other recipes. Housewives and novice cooks everywhere would be able to literally make Moussaka-In-A-Hurry.