Greek Moussaka with Lamb

Ingredients

• 2 large eggplant, sliced into 1/2-inch rounds
• 1.5 pounds ground lamb
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon cinnamon
• 1 tablespoon oregano, dried
• 2 tablespoons tomato paste
• 1 14.5-ounce can diced tomatoes
• 3 tablespoons all-purpose flour
• 3 cups milk
• 2 eggs
• 1 cup parmesan cheese, grated
• 1/4 teaspoon nutmeg, freshly grated
• salt and pepper, to taste

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Arrange the eggplant slices on a baking sheet and brush them lightly with olive oil. Bake for 15-20 minutes, flipping halfway, until tender and lightly browned.