|Lean ground lamb||1 Pound|
|Eggplant||1 Medium, cubed|
|Potatoes||6 Small, peeled and quartered|
|Plum tomatoes with juice||4 Cup (64 tbs)|
|Onion||1 Medium, minced|
|Garlic||2 Clove (10 gm), minced|
|Grated nutmeg||1 Dash|
|Skim milk||1⁄2 Cup (8 tbs)|
|Finely crumbled feta cheese||1⁄4 Cup (4 tbs)|
Lightly brown the lamb in a medium-size no-stick skillet.
Drain and set aside.
Steam the eggplant for 10 minutes.
In a medium-size saucepan, boil the potatoes in water to cover until tender, 10 to 15 minutes.
Place the tomatoes in a blender and process on medium speed until finely chopped.
Place in a medium-size saucepan with the onions, garlic, oregano, cinnamon, and nutmeg.
Bring to a boil, reduce heat, and simmer 10 to 15 minutes, uncovered.
Drain the potatoes.
Mash with enough of the hot milk to make a loose mixture.
To assemble the casserole, place half the eggplant in the bottom of a 9 X 13-inch baking dish coated with no-stick spray.
Top with half of the meat, then half of the sauce.
Repeat with remaining eggplant, meat, and sauce.
Sprinkle with the feta cheese.
Spread the mashed potato mixture over the top of the casserole.
Bake, uncovered, at 325° for 1 hour.
Let stand about 15 minutes before cutting into serving pieces.