Slice eggplant into 1/4-inch slices.

Preheat the oven to 400 degrees Fahrenheit.

Lightly oil foil covered cookie sheet with olive oil. Arrange eggplant on a cookie sheet and brush with remaining olive oil.

Place eggplant in the oven and bake for 30 minutes, turning once.

While eggplant is cooking in a skillet, heat the pulled pork and toss it with your choice of barbecue sauce. Once warmed, leave on low to slowly keep warm, and set aside.

Chop summer squash into bite-sized pieces and toss with cilantro and onion.

Once the eggplant is ready, prepare a casserole dish by greasing it lightly with your choice of oil (coconut, olive, etc.); in my case, I used a bit of bacon grease.

Place a single layer of eggplant slices on the bottom of the pan, reserving a little over half.

Cover that layer with half of your pulled pork and summer squash.

Place another layer of eggplant slices on top of the pork, reserving some.

Cover that again with pulled pork and summer squash.

Place remaining eggplant slices onto the top of your moussaka.

Scramble egg with ricotta cheese and pour over the top.

Sprinkle top with cheddar cheese.

Bake in 350-degree Fahrenheit oven for 45 minutes or until the top is a nice golden brown colour.

Allow to cool for 15 to 20 minutes before slicing and serving (we were a bit too eager and did not, which makes it a bit less solid and messy looking).