Moussaka

Ingredients:

• 1 large eggplant, sliced thin
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb ground lamb
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 egg, beaten
• 1 cup breadcrumbs
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. Preheat oven to 375 degrees F.
2. Brush eggplant slices with olive oil and arrange in a single layer on a baking sheet. Bake for 15-20 minutes until tender.
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until onions are soft, about 5 minutes.
4. Add ground lamb to the skillet and cook until browned, about 10 minutes.
5. Stir in diced tomatoes, oregano, basil, cinnamon, nutmeg, and cloves. Let simmer for 10 minutes.
6. In a small bowl, mix together beaten egg and breadcrumbs.
7. In a 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Spread half of the lamb mixture on top. Then add the remaining eggplant slices and top with the remaining lamb mixture.
8. Sprinkle the breadcrumb mixture on top of the lamb mixture, followed by the grated Parmesan cheese.
9. Bake for 30 minutes, until