Moussaka in the Slow Cooker

This rather stunning photograph is of some aubergine slices which were doused in oil and cooked in a hot oven until soft and golden. Then I cooled them overnight.
In the morning, I layered the aubs in the slow cooker with the meat mixture (barely cooked, just browned and mixed; and it was beef but I think lamb is better) and left it to cook all day. When I got home, I poured cheese sauce on the top (with an egg whisked into it) and left it another hour.
Yes, it was well cooked and going brown at the edges, but it was very good.