Preheat the oven to 350°F
Make the filling by heating a large skillet over medium heat with the lamb and beef. Cook until browned, stirring regularly. Drain off any excess oil and transfer the meat to a bowl.
Add the olive oil to the skillet over medium heat and sauté the garlic and chile flakes until the garlic is golden. Add the onion and celery and cook until soft, about 5 minutes.
Add the tomatoes, cinnamon, cumin and oregano. Bring to a boil, reduce to a simmer and cook for 20 minutes.
Stir the meat into the sauce and return to a simmer for 20 more minutes. Remove from heat and stir in the basil.
Place the flour, eggs and breadcrumbs into three separate bowls. Season each with salt and pepper. Bread the eggplant by first dipping it in the flour, flipping to coat both sides. Then dip it in the eggs, and finally the breadcrumbs. Place the breaded eggplant on a baking sheet.
Heat 1 inch of oil in a skillet and heat to 375°F. Fry the eggplant, working in batches and flipping halfway through. They’re done when the breading is golden brown. Transfer to a paper towel-lined plate.
Combine the bechamel, goat cheese, milk and pecorino in a bowl.
To assemble the moussaka, spray a 9-inch baking dish with cooking spray. Line the bottom with fried eggplant, then meat filling, then bechamel, panko, parmesan and a sprinkle of parsley. Roast for 25 minutes, until golden and bubbly on top.
Whisk together the vinaigrette ingredients in a small bowl or blender.
In a large bowl, combine the romaine, cucumber, tomatoes, onion, olives, feta and dressing.
To serve, divide the moussaka and salad between plates.