Greek Moussaka with a Tokyo Twist

Preheat the oven to 375°F.

Peel and slice the eggplants into 1/2-inch rounds.

Brush the eggplant slices with olive oil and roast in the oven for 15 minutes.

In a large skillet, cook ground lamb with minced garlic, chopped onion, and oregano until browned.

Add chopped tomatoes, tomato paste, and cinnamon to the lamb mixture, and simmer for 10 minutes.

Layer the roasted eggplant slices in a baking dish, alternating with the lamb mixture.

Whisk together eggs, milk, and nutmeg, then pour over the top layer of the moussaka.

Bake in the oven for 45 minutes, or until the top is golden brown and bubbly.

Let the moussaka cool for 10 minutes before serving. Enjoy!