Cook Lamb: Sauté lamb, onion, and garlic until browned. Add tomatoes, cinnamon, and simmer.
Prepare Eggplant: Roast eggplant slices until tender.
Layer: In a baking dish, layer eggplant, spinach, lamb mixture, and béchamel. Repeat and top with parmesan.
Bake: Cook at 375°F (190°C) for 25–30 minutes, until golden.
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