Without peeling them, slice the eggplants, tomatoes, and potatoes into 1 cm thick slices. Coat the tomato slices in breadcrumbs and cook at 180°C (356°F) for 8 minutes. Similarly, grill the eggplants, but extend the cooking time to 10–12 minutes. Meanwhile, fry the potatoes in plenty of vegetable oil until golden brown. Season all vegetables with salt and pepper and set aside.

In a saucepan, sauté the chopped onion with a drizzle of extra virgin olive oil, then add the ground sheep meat and cook over medium heat, stirring often. Add a teaspoon of flour and deglaze with half a glass of red wine. Continue cooking until the ragù thickens nicely. Adjust salt and pepper to taste.

Slice the Canestrato Pepato Pecorino thinly and set aside. Assemble the Moussaka in layers using a ring mold: start with the potatoes, then add eggplants, tomatoes, the sheep ragù, and finally the Pecorino. Bake at 160°C (320°F) for 8 minutes, until the cheese melts. Carefully unmold and serve the Moussakà hot.