Cut eggplant, tomato and potato, skin-on, into 1cm thick slices.

Cover the tomatoes with breadcrumbs and place them in the oven grill at 180°C for 8 minutes. The same needs to be made for the eggplants, but leave them for 10/12 minutes. The potatoes will be fried in a pan with plenty of seed oil.

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Season the vegetables with salt and pepper and set aside.

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Brown the onion with a little olive oil and add the sheep (lamb) meat in a saucepan, cook over medium heat and turn often. Add a teaspoon of flour and half a glass of red wine, cook for a few more minutes, until the ragout is well bound and add salt and pepper.

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Cut our Moliterno al Pepe into thin slices and set aside.

Compose the moussaka in layers with the help of a ring in the following order: potatoes, eggplant, tomatoes, ragout and Moliterno al Pepe. Put it in the oven for 8 minutes at 160° C until the cheese melts.

Serve in a dish by taking the pie from the supporting ring.