DIRECTIONS:

1. Slice eggplants into 1/4-inch rounds and place on sheet pans. Using 1 tablespoon of coarse salt, sprinkle salt on each side of eggplant. Set aside to sweat for 30 minutes.
2. In a large saucepan heat 1/4 cup of olive oil over moderate heat, and add onions, garlic, and 1 teaspoon of coarse salt. Cook, stirring occasionally, for 10 minutes.
3. Increase heat to high, and add the ground lamb. Break up lamb with wooden spoon as it cooks. Cook until well browned, about 10 minutes. Remove as much fat from the pan as possible.
4. Add white wine and cook for 3 minutes, scraping bottom of pan to loosen brown bits. Reduce heat to low, and add tomatoes, bay leaf, cinnamon stick, thyme, oregano, nutmeg, and 1 teaspoon salt. Stir well, breaking up tomatoes with wooden spoon. Simmer gently for 30 minutes, add chopped parsley, mix well, and turn off heat.
5. Heat a large skillet over moderately high heat and very lightly coat the bottom of the pan with olive oil. When oil is hot, dry eggplant slices well and sauté, in batches, until well browned, about 4 minutes per side.  Set aside cooked eggplant.
6. In a medium saucepan melt 1/2 cup butter over moderate heat. Add flour, 1 tablespoon at a time, whisking well after each addition. Cook roux gently, whisking constantly, for 2 to 3 minutes, without letting color change. Add hot milk slowly, whisking constantly, and cook over low heat, whisking frequently, for about 20 minutes, or until the sauce has the consistency of very thick cream. Season with 2 teaspoons coarse salt and white pepper.
7. Preheat oven to 350 degrees. Layer half the eggplant slices. Spread lamb mixture evenly over the eggplant. Cover with 3 tablespoons of the Parmigiano-Reggiano. Add the remaining eggplant slices, then top with the béchamel sauce. Sprinkle with remaining cheese.
8. Bake in preheated 350 degrees oven for 50 minutes. Before serving, brown moussaka under the broiler for 3 to 4 minutes. Let sit for 10 minutes. Cut into squares and serve.