I sometimes refer to this dish as “fake moussaka” because it has no meat and it is missing the potatoes, zucchini and mincemeat.
Moussaka was traditionally made with grated Greek cheeses, or a thin layer of Greek-style yoghurt mixed with egg yolks on top.
It was the Greek chef Tselementes who introduced the béchamel sauce (a French cream) as the top layer of moussaka and created the modern version in the 1920s. In his cookbook, Tselementes dedicates a whole chapter to moussaka. He has an interesting variation with alternate layers of zucchini and tomato slices, both dredged in flour and fried.
This is my favourite version of fake moussaka, so to speak.