Cut the eggplants into slices about 1 cm thick. Season them on both sides with salt. Arrange them in a plate or large tray so that the bitter juice can drain. In about 15 minutes, wash them with cold water and dry them with a soft cloth.
With very little olive oil (or other vegetable oil) on the bottom of the pan, fry the eggplants on both sides for 1-2 minutes until a light golden tan.
If you think that frying is not particularly healthy or takes a long time, you can arrange the eggplant rings in a greased baking pan and bake them briefly until their color changes.
Here you can see the ready eggplants.
In a wide and deep pan pour 3-4 tablespoons of olive or other vegetable oil. Add the finely chopped onion and saute for a few minutes over medium heat.
Once the onion begins to soften and caramelize, add the garlic, cut into small cubes or slices. Fry for a few more minutes until the onion and garlic are softened.
Add the mince and mix until it is "crumbly".
Add about 1 tsp. of salt (optionally universal spice).
Add the oregano.
Add cinnamon as well. It is this spice that gives this particular exotic taste to the dish. Mix everything well.
Add the tomatoes. Stir everything well and let it simmer for about 10-15 minutes
While the mixture with the mince is stewing, you can prepare the bechamel sauce.
In the casserole or a pan, add the butter and flour.
Stir well and, after a homogeneous mixture is obtained, fry for about 1-2 minutes until golden.
Pour in cold fresh milk. Stir with a wooden spoon or whisk to avoid lumps.
Season with salt.
Grind the nutmeg on a fine grater.
Add the nutmeg to the mixture.
Once the white sauce has thickened, it is ready.
Arrange half of the eggplant at the bottom of the pan.
Pour the mixture with the mince over them.
Arrange a new row of eggplants on top.
Pour the bechamel sauce over the eggplants.
Sprinkle with grated yellow cheese.
Bake the Greek moussaka in a preheated at 180 degree oven for about 40-50 minutes.