Prepare broiler, then coat a baking sheet with cooking spray.
Arrange eggplant slices in a single layer on the baking sheet. Broil 3 inches from heat for 5 minutes or until lightly browned.
Preheat oven to 350°.
Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add lamb; cook 5 minutes or until lamb is browned, stirring to crumble. Add tomato paste; cook 2 minutes. Stir in wine and next 5 ingredients (wine through cinnamon); bring to a boil, and cook 5 minutes or until thick. Set aside.
Combine milk, cornstarch, and nutmeg in a small saucepan. Bring to a boil; reduce heat, and simmer 1 minute. Remove from heat; add egg substitute, stirring with a whisk.
Arrange 6 eggplant slices in the bottom of an 11 x 7-inch baking dish coated with cooking spray, and top with 1 cup of meat mixture. Sprinkle with 1 1/2 tablespoons cheese. Repeat procedure twice with remaining eggplant, meat mixture, and 3 tablespoons cheese. Pour milk mixture over layers, and sprinkle with 1 1/2 tablespoons cheese. Bake at 350° for 25 minutes or until the sauce is set.
Preheat broiler, then broil moussaka 5 minutes or until browned.
I made 1/2 the recipe the night before I served it, and my only change was to let it sit out for 30 min before cooking so that the temperature could rise a bit, then cook with a foil cover for 15 minutes and without for 10. I did not broil it, in part because I was using a glass dish and also because it didn't need it. Had I not kept the lid on for that first 15 min, I fear it would have been very dry. With my changes, it's delicious. Served with roasted potatoes with Greek seasoning and steamed squash with lemon butter.