Cook the potatoes: Cook the potatoes in boiling water for 20-25 minutes until soft, drain and allow to cool, then cut them into thick slices.
4 potatoes
Cook the ground lamb: In a large skillet, heat 2 tablespoons of olive oil, then add the onion and cook until softened, add the minced lamb, and cook for 5-7 mins or until cooked through.
3 tablespoon olive oil, 1 red onion, 500 g ground lamb
Now, add the garlic and dried basil, salt and black pepper and stir in the passata. Bring to a simmer, and take off the heat.
2 cloves garlic, 1 teaspoon dried basil, 1 teaspoon salt, ½ teaspoon ground black pepper, 500 g passata
Bake the eggplants: Heat oven to 200C / 392F. Brush the eggplants with the rest of the oil and arrange them on a baking sheet and bake in the oven for 10-15 minutes or until tender.
3 eggplants
Assemble the Moussaka: Grease a baking pan with oil, add a layer of potatoes, then eggplants, and then a layer of the lamb mixture. Repeat.
Scatter the cheese on top. Bake in the oven for 18-20 minutes or until the top is golden.
1 cup cheddar cheese
Notes
Sliced eggplants tend to stick to the baking sheets. So, it is best to line your baking sheet with parchment paper to prevent that from happening.
I prefer to cut the eggplants into thick slices because they get so tender when baking, and I love them holding their shape and not getting mushy.