Method:

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler and cut lengthwise into 2 cm thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.

Add a little more oil to the pan and saute the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper and add the cinnamon stick. Stir in the tomato paste and crushed tomatoes. Add red wine and stock. Simmer until most of the liquid has evaporated, around 30 minutes, stirring occasionally. Remove from the heat.

Preheat the oven to 180 degrees C.

To make the Béchamel sauce, heat butter in a saucepan. Add flour and roast slightly, without giving it any colour. Add milk and nutmeg and stir to avoid lumps. Cook for 7 minutes, to remove the flour taste. Remove from heat. Add eggyolks. Set aside.

Line the bottom of a 9 by 13-inch glass or oven proof with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and parmesan cheese.

Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of the cooked potato slices. Pour Béchamel over the dish. Sprinkle remaining cheese over it and bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.