Peel each eggplant in alternating strips, leaving some skin on.

Save the strips of peel for garnish.

Remove the stems, cut the eggplants in half, then cut them into evenly sized pieces so they cook at the same rate.

Arrange the eggplant pieces in a colander, sprinkling a moderate amount of salt between the layers.

Cover and refrigerate for about 2½–4 hours, until the eggplants release water.

Drain them well.

Cut the reserved eggplant peel into thin strips.

Fry in hot oil until lightly golden, then remove and salt immediately.

Set aside.

Fry the drained eggplant pieces in batches until golden and tender.

Transfer them to a colander or paper towels to drain excess oil.

Heat a little oil in a pot and sauté the onions until softened and just beginning to turn golden.

Add the garlic and cook briefly.

Stir in the diced tomatoes and their juices, followed by the tomato paste and a small pinch of cinnamon.

Stir in the cooked chickpeas, season with salt, and add hot water.

Cover the pot and bring the sauce to a boil.

Add the fried eggplant to the sauce and simmer over low heat for about 15 minutes, until the eggplant absorbs the sauce and the mixture thickens.

Spoon the moussaka onto a serving plate.

Garnish with extra chickpeas, sliced green onions, and the crispy eggplant strips.

Add a drizzle of olive oil if you like.

Serve warm or cooled.