Moussaka - By Nancy Taylor Robson

• 1 pound ground lamb
• 1 onion, chopped
• 1 clove garlic
• 1/2 teaspoon cinnamon
• pepper & salt to taste
• 1 medium eggplant
• 15 ounces can tomatoes or 5 fresh, seeded tomatoes
• 1 tablespoon oregano or marjoram
• 1/2 cup fresh basil or (1 tablespoon dried)
• 2 cups fresh spinach leaves
• 2 cups bechamel sauce
• 1/2 cup freshly grated Parmesan cheese

1. Saute first six ingredients (#5 & #6 being salt and pepper) until the meat is nicely browned.
2. Place browned meat in the bottom of a large casserole. Sprinkle chopped oregano and fresh parsley overtop.
3. Then layer the next ingredients starting with thinly sliced eggplant, sprinkled with oregano, followed by tomatoes then fresh basil, followed by layered spinach leaves.
4. Cover all with bechamel to seal the casserole, then top with a generous coating of freshly grated Parmesan cheese.
5. Bake at 350u0b0F for 50 minutes to 1 hour or until it is beginning to brown on top, bubbling along the sides and the eggplant is completely cooked and soft.

ground lamb, onion, clove garlic, cinnamon, pepper, eggplant, tomatoes, oregano, fresh basil, fresh spinach leaves, buechamel sauce, parmesan cheese

Taken from food52.com/recipes/3819-moussaka-by-nancy-taylor-robson (may not work)