Wash the eggplants and peel them. Cut them into slices, sprinkle them with salt and leave to drain out the bitter juice. Then wash and dry them.
Heat some oil in a pan and fry the crushed onions. Add the mince and stir until it fries. Add some of the spices to taste and pre-grated tomatoes. Stir briefly and remove from the heat. In a greased tray, arrange a row of eggplants, which you can roll in flour and braise ahead of time. Cover each row of eggplants with some mince.
Once you have arranged the dish, put it in a preheated 356°F (180 °C) oven for about 35-40 minutes. Beat the ingredients for the topping well and finally mix in the grated cheese.
Pour it over the dish and return to cook up to a nice, golden tan. Serve the eggplant moussaka slightly cooled.