Moussaka

• 2 small eggplants (about 3/4 pound each)
• Olive-oil flavored vegetable cooking spray
• 1 pound lean ground lamb (or ground round)
• 1 (27 1/2-ounce) jar fat-free chunky spaghetti sauce with mushrooms
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
• 1/3 cup water
• 2 tablespoons fine, dry breadcrumbs
• 2 tablespoons freshly grated Parmesan cheese

1. Peel eggplants, and cut crosswise into 1/4-inch-thick slices. Place on a large baking sheet coated with cooking spray. Coat slices with cooking spray. Bake at 375u0b0 for 25 minutes or until eggplant is tender and lightly browned, turning once. Let cool slightly.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
3. Return meat to skillet; add spaghetti sauce, cinnamon, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until meat mixture is thickened, stirring occasionally.
4. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray; place half of eggplant slices in dish; top with half of meat mixture. Repeat layers with remaining eggplant slices and remaining meat mixture. Combine soup and water in a medium bowl, stirring until smooth; pour over meat mixture. Combine breadcrumbs and cheese in a small bowl. Sprinkle crumb mixture over soup mixture. Bake, uncovered, at 375u0b0 for 25 minutes or until browned and bubbly.

eggplants, oliveoil, lean ground lamb, mushrooms, ground cinnamon, pepper, cream of mushroom soup, water, breadcrumbs, parmesan cheese

Taken from www.myrecipes.com/recipe/moussaka (may not work)