Spiced Ground Lamb and Eggplant Bake

Here is a recipe I recently brought back from the long lost and almost dead files of cooking past. The last time we had this was about 4 years ago and was completely different, showing a more Italian flavor combination. I remember LOVING this dinner years ago (although don't ask me why I never made it again) and now with modifications that reflect my most recent spice obsession, Cinnamon, I still love it! Come to find out, over dinner, the husband has admitted to also becoming fixated on this spice more commonly used in pie filling in this country, than in a main course meat dish. This dish is also wonderful if you choose to omit the dried spices to make for a more Mediterranean meal. We serve this dish bubbling hot with a fresh green salad and a light Pinot Noir.

2 pounds of ground Lamb
1 onion chopped
3 cloves garlic, minced
1 large can (28 oz) crushed tomatoes ( fresh, puree, or whole chopped tomatoes can be used too)
1 TB tomato paste
1 Cup water
3 TB fresh chopped parsley
1 TB fresh chopped thyme
1 TB fresh chopped oregano
1 TB fresh chopped basil
1 TB ground Cinnamon
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Red Chili Flakes
1/4 teaspoon ground Mace
1/4 teaspoon ground allspice
1/4 teaspoon ground Nutmeg
2 large or4 small eggplant, sliced about 1 centimeter thick
1/2 onion thinly sliced
1/2 cup dry bread crumbs
1 cup grated Parmesan cheese

1. Preheat oven to 350 degrees
2. In large skillet over medium heat, saute lamb, chopped onion, and garlic for 5 to 10 minutes. Drain excess fat.
3. Stir in dried spices and saute for about one minute. Then add tomato paste, water, tomatoes, parsley, thyme, oregano, and basil. Bring to a steady simmer and set aside while you prepare the rest of the ingredients.
4. Slice eggplant into 1/4 inch rounds or long wise, whichever you prefer. Place layer of eggplant into the bottom of a lightly greased 9x12 inch glass baking dish.
5. Lightly salt and pepper eggplant slices.
6. Place a layer of the ground lamb mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese.
7. Repeat the layers.
8. Cover with foil and bake for one hour, remove foil and bake 20 minutes more.

Buon Appetito!