Cut the eggplants into slices lengthwise. Sprinkle each side of the slices with salt and stack on a plate with layers of paper towel. Let sit until the frying step to draw out moisture.

Dice the onions and garlic and fry in a pan with olive oil. Add the meat and let brown.

Add tomato paste to the meat and let fry a bit longer. Add tomatoes, wine, parsley, salt, pepper, thyme and cinnamon to the meat. Let the sauce simmer for 30 min and then season to taste.

To make the bèchamel, add the butter into a pot and melt over low heat. Add the flour and whisk to a smooth paste. Let the paste cook and bubble a bit but don't let it brown. Whisk in the milk, turn up the heat and bring to a boil while stirring constantly. Once the sauce has thickened, turn off the heat and season with salt, nutmeg and pepper. Set aside.

Dab the eggplant slices with paper towel to remove the moisture. Fry them in a pan with olive oil, about 1 min from each side. Set aside.

Preheat the oven to 200°C. Take a large casserole dish and grease with butter. Rub the dish with half a clove of garlic.

Assemble the moussaka in the following order: eggplant - meat sauce - bèchamel, until all components are used up. Finish off with an eggplant layer. Top off with grated cheese. Bake for 10 min. If the cheese doesn't brown quickly enough, change the oven setting to a high grill for a few minutes.

Serve with rice and a green salad.