Prep the ingredients per the instructions above.

Make the vinaigrette: In a small bowl, whisk together the ingredients in a bowl and season with salt and pepper to taste. Then set aside.

Arrange the ingredients for the salad in a bowl. Then set aside.

Preheat the oven to 450 °F (240 °C).

Prep eggplant: Place eggplant slightly overlapping in a large colander. Sprinkle it with some salt. Repeat with the remaining eggplant. Leave to sweat for 30 minutes. See notes. While sweating, prep ingredients and make the meat sauce.

Make meat sauce: Heat olive oil in a large skillet or pot over high heat. Add the garlic and onion and cook for 2 minutes. Add the lamb and cook until browned, using a spatula to break it up as you go. Add wine; cook for 2 minutes or until the alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.

Shingle the eggplant on a baking sheet. Bake for 15 - 20 minutes or until lightly browned and softened. While baking, make the bechamel sauce.

Make Béchamel Sauce: Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Continue stirring constantly while slowly adding the milk. Cook, stirring regularly, for another 3 to 5 minutes or until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in cheese, nutmeg, and a pinch of salt and pepper. Allow cooling for 5 minutes. Cover with a lid and set aside.

Once the eggplant is cooked, remove it from the oven and set it aside to cool slightly.

Lower oven to 375 °F (190 °C).

Assemble Moussaka: Layer the eggplant in the bottom of an appropriately sized baking dish or oven-safe container, then cover with all of the Meat Sauce. Top with remaining eggplant, then pour over the Béchamel Sauce and sprinkle the top with breadcrumbs.

Bake for 30 - 40 minutes or until golden brown. Let sit for 10 minutes.