Dinner was Moussaka. Love the stuff and I have been craving it for some reason. It was also a good way to use some of the ground meat we have. it was seriously so good. Nick and I each had multiple servings- i actually ate 3 :) I doubled the bechamel sauce because thats kind of my favorite part.
Preheat the oven to 375 degrees F.
Put the eggplant & potatoes in a single layer onto 2 (9 by 17-inch) baking sheets. spray both sides with cooking spray and season with salt and pepper. Bake until browned and softened, 10 to 15 minutes.
In a large skillet over medium-high heat, melt a little butter and add and the onions and cook until they soften, about 3 minutes. Add the venison, breaking into pieces with a wooden spoon. Add the garlic, dried garlic, Italian seasoning, Marjoram, 1 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper and spices. I added the 2 tbl sugar here along with some dried garlic.
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter.
Put a layer of eggplant into a 9 by 9-inch baking dish. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip). Pour the bechamel sauce over the top and sprinkle with the cheese. Bake until browned and bubbling, 25 to 30 minutes.