I have made Moussaka many times before but didn't have my favorite recipe with me (It is from a book I bought in the 60's, "How Not to Miss the Cocktail Hour", lol!). I used Top Round Lamb steak and chopped it into small bits, which was very good, but I think it would have been just as good, possibly better, had I not cut it so small and just braised it longer. I actually put more cinnamon in, because my very favorite part of Moussaka is the lovely contrast of the sweet scent of the cinnamon with the savory taste of the other ingredients, If I make it again I will add even more because it wasn't enough (I put in the cinnamon stick and 1/4 teaspoon). I put the breadcrumbs ON the eggplant before sauteing them, (that I remembered from my old recipe). I had read the previous reviews before beginning and also didn't see the point of the potatoes, so I left them out. I agree with the comment that the recipe for the cheese sauce was sloppily written. I could likely make it in my sleep so I didn't worry about it, but I can see someone who is just learning having a hard time... 30 minutes indeed!! I had to raise the temperature of the oven for the last 10 minutes because the top hadn't gotten golden yet and I like it that way. All in all, I think I am going to try to find a copy of that old cookbook the recipe I loved was in. If I am going to make something this complicated and time consuming, I want it to be more memorable. There were lots of other recipes in that cookbook that made spending time with my guests more enjoyable as well.