Lamb Moussaka (GF) (Edit recipe)

Prepare the eggplant

1. Preheat the oven to 475℉.
2. Arrange the eggplant rounds evenly on 2 rimmed baking sheets. Overlap slightly if needed. Lightly brush both sides of the eggplant with 5 tablespoons of olive oil. Sprinkle evenly with 1 teaspoon of salt.
3. Roast in the oven until tender and browned, about 25 minutes, flipping halfway through.
4. Remove from the oven and turn down the oven to 400℉.

Make the filling

1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
2. Add the ground lamb and the cinnamon stick.
3. Cook stirring occasionally and breaking up the lamb until it just begins to brown, about 12 minutes.
4. Spoon off about 1 tablespoon of the lamb drippings in the pan and discard.
5. Add the garlic, tomato paste, oregano, and crushed red pepper to the pan. Cook stirring often until the mixture is fragrant and the garlic is soft. About 2 minutes.
6. Add the wine. Cook stirring constantly until almost completely reduced, about 30 seconds.
7. Stir in the crushed tomatoes and 1 1/4 teaspoons of salt. Bring to a simmer over medium-high heat.
8. Reduce the heat to medium-low. Simmer stirring often until the mixture thickens, about 8 minutes.
9. Remove from heat and discard the cinnamon stick.

Prepare the topping

1. Stir together the ricotta, mozzarella, egg, and the remaining 1/2 teaspoon of salt in a small bowl.

Assemble and bake

1. Layer half of the eggplant in the bottom of an 8-inch square baking dish.
2. Spread the lamb mixture evenly over the eggplant.
3. Top with the remaining eggplant.
4. Spread the ricotta mixture evenly over the eggplant.
5. Sprinkle with parmesan cheese.
6. Bake at 400℉ until the cheese is browned, about 30 minutes.
7. Let cool for at least 15 minutes before serving.