Preheat oven to 400°F (200°C).

Peel the eggplant.

Cut the eggplant into quarters lengthwise.

Slice the eggplant thinly using a vegetable peeler.

Ensure the slices are about an eighth of an inch thick.

Oil the eggplant slices with olive oil.

Add salt to the eggplant slices.

Bake in the preheated oven until softened.

Set the baked eggplant aside.

Lower the oven temperature to 350°F (175°C).

In a pan, add sausage and ground meat.

Add chopped onions, ground cinnamon, ground allspice, minced garlic, tomato paste, salt, and pepper to the meat mixture.

Cook until the meat mixture is browned.

Add diced tomatoes to the browned meat mixture.

Simmer for 15 minutes.

Let the meat sauce cool for 20 minutes.

Mix the grated parmesan cheese and beaten eggs together.

Add the egg and cheese mixture to the cooled meat sauce and mix well.

Layer the meat, egg, and cheese mixture on top of the baked eggplant.

Set aside.

In a separate bowl, mix eggs, ground nutmeg, and coconut milk together. Set aside.

In a saucepan, add butter and melt it.

Mix the ground nutmeg and baking powder with the remaining parmesan cheese.

Add the parmesan cheese mixture to the melted butter, stirring constantly.

Add the coconut milk and egg mixture to the butter mixture, stirring constantly.

Cook until the mixture thickens.

Pour the thickened sauce over the meat mixture layered on top of the eggplant.

Bake in the oven for 45 minutes.

Let the moussaka cool for 20 minutes before cutting and serving.

Refrigerate any leftovers.