Greek Moussaka

Slice Eggplants (3) lengthwise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.

Meanwhile, sauté Onion (1) and Garlic (3 cloves) until translucent. Add in Ground Beef (1 lb) , breaking into crumbles, and sauté until cooked.

Add in Tomato Sauce (1 cup) , Fresh Parsley (1/2 cup) , Salt (to taste) , Ground Black Pepper (to taste) , and Simply Organic Cinnamon, Ground (1/4 tsp) Simmer for 30 minutes.

While it is simmering, sauté eggplant in Olive Oil (1 tsp) on each side until browned in a nonstick pan.

Grease an 11x 16 baking dish. Layer ⅓ of cooked eggplant on bottom of a baking dish. Add half of the meat mixture. Then, Layer ⅓ off eggplant over hamburger mixture. Add the rest of the meat mixture over eggplant, and add the final layer of eggplant over hamburger mixture. Add ¼ cup of the Romano Cheese (1 cup) over eggplant. Set aside.

Melt Butter (1/3 cup) on a non-stick skillet. Add Almond Flour (4 Tbsp) . Cook for 2 minutes.

Add in Milk (3 cups) and Ground Nutmeg (1/4 tsp) , stirring until it reaches a boil. Remove from heat.

Beat Eggland's Best Classic Eggs (3) in a blender. Then add half of Tomato Sauce (1 cup) to blender slowly continuing to blend to prevent curdling.