Since musakka isn't an English word, it can be spelled all different ways.
The name comes from the Arabic: مسقعة musaqqaʿa 'chilled'. This name is used in Turkish (musakka), Greek (μουσακάς), and the South Slavic languages (musaka/мусака). Other languages call it simply "eggplant casserole" (e.g. Hungarian rakott padlizsán).And it can also be prepared innumerable ways. I'm pretty new to cooking/baking it, but consider me an enthusiastic convert. This one just has a layer of light green squash (I think they call it Mexican squash in Arizona,) a layer of eggplant, then chopped (ground) turkey or chicken flavored with tomato paste, an egg, onions and spices, and on top is another layer of eggplant as you can see. I dribbled a bit of oil on that top layer, because I didn't want it to dry out in the oven. I baked it uncovered, then covered in a hot oven until it "seemed" done.
A great advantage of musakka is that it's baked and served in the same pan. It also includes both vegetables and animal protein. You can make it "meatier" or more "vegetarian," low fat. For a very simple meal, just serve with a fresh salad. Since I eat a high proportion of vegetables at each meal, I served it with another vegetable dish plus the salad. (That's how I've kept the weight off, since I lost over thirty pounds -15 kilo- a couple of years ago.)