Potato and Lamb Moussaka

2 lbs. peeled baking potato, cut into 1/4 inch slices
1 C. chopped onion 
2 garlic cloves, minced
1 lb. ground lamb
1 C. chopped bell pepper
1 C. no-salt-added tomato sauce
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. freshly ground pepper
1/4 tsp. ground cinnamon
1/2 C. finely chopped fresh flat-leaf parsley
1 C. 1% low-fat milk
2 large eggs, lightly beaten

**try doubling lamb mixture **

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.  Add 1/3 of potato slices to pan; cook 3 minutes on each side or until lightly browned.  Transfer potatoes to bowl.  Repeat procedure with cooking spray and remaining potato slices.

2. Preheat oven to 350

3. Recoat pan with cooking spray.  Add onion, garlic, and lamb to pan.  cook 3 minutes or until lamb begins to brown.  Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon an parsley; cook 10 minutes.

4. Arrange half of potato slices in a 13x9-inch baking dish coated with cooking spray.  Arrange lamb mixture over poratoes; top with remaining potato slices.  Combine milk and egg in a small bowl; pour over potato mixture.  Bake at 30 minutes or until top is golden and set.  Remove from oven; let stand 10 minutes before serving.

Cal 369, Fat 13.7g, Protein 21.4g, Carb 40.3g, Fiber 4.7g, Chol 127g, Sodium 501mg, Calc 111mg