Halve, peel and chop the onion into roughly 1cm pieces. Peel the carrot, remove the top and bottom and chop into roughly 1cm pieces. Peel and grate all but one of the garlic cloves. Slice the aubergine into discs approximately 1cm thick.
Heat a splash of oil in a large frying pan on medium heat and add the onion and carrot. Cook until soft, 6 mins. Add the garlic and cook for 1 minute more. Add the lamb mince along with the cinnamon stick and stir. Cook for 5-6 mins, until the lamb has browned. Add the diced tomatoes. Season with a pinch of salt and black pepper. Simmer for 15-20 mins until thick and tomatoey.
Pop the aubergine on a baking tray with a drizzle of olive oil, a pinch of salt and black pepper. Grill for 8-9 mins on each side. Remove from your grill and leave to the side (leave your grill on). The aubergine slices should be browned and soft. If they aren’t, grill them for a little longer. If they are getting brown too quickly, turn the heat down a little.
While the lamb and aubergine are cooking, cut the ciabatta into 1cm thick slices and leave to the side. When the lamb mixture is nice and thick, remove the cinnamon stick and pour into an ovenproof dish. Lay the aubergine on top and spoon over the crème fraîche. Spread the crème fraîche with the back of a spoon and then grate over the parmesan. Grill the moussaka for about 5 mins, until the top is bubbling and brown.
While the moussaka is browning, put the rocket in a bowl, drizzle over some olive oil, and add a pinch of salt and a grind of black pepper. Toss so the rocket is evenly dressed.
Once brown, remove the moussaka from under your grill. Pop the ciabatta slices under the grill for 2 mins on each side, until toasted. Cut the remaining garlic clove in half, take the ciabatta out from under your grill and rub the garlic clove across each slice. You can also drizzle over a little olive oil. Serve the moussaka with some dressed rocket and a garlic ciabatta on the side. Enjoy!