• prep: 0 hr
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servings:

This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.

• Salt and freshly ground black pepper
• 2 medium eggplants, (about 1 1/2 pounds total), ends trimmed, cut into six 1/4-inch-thick rounds each
• 1 tablespoon olive oil
• 1 medium onion, cut into 1/4-inch dice
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/4 pounds ground lamb
• 1 can (28-ounce) whole peeled plum tomatoes, drained
• 2 teaspoons coarsely chopped fresh flat-leaf parsley
• 1 tablespoon dry breadcrumbs

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