Quick and Easy Greek Moussaka

My recipe for traditional Greek Moussaka is simply the best, but it is time consuming to make.
This is an easier version. While it can't match the traditional dish, it is an excellent substitute and time saver.

Ingredients

3 large eggplants
Salt and pepper
Extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, cut into thin slices
1 handful fresh oregano leaves
2 handfuls fresh parsley
2 pounds ground lamb
1 cinnamon stick
3 Tablespoons tomato paste
1 (16 ounce) can whole tomatoes,drained and hand crushed
8 ounces feta cheese
1 cup freshly grated Parmesan cheese
1 cup fresh bread crumbs

Instructions

To prepare eggplant, cut off the stems and remove the skin with a vegetable peeler.
Slice into 1/2 inch pieces. Season all pieces with salt and pepper. Coat a large skillet with olive oil. Saute the eggplant in a single layer, turning once, until brown on both sides. You may need to add more oil as needed. Drain browned eggplant on a paper towel.
Add a little more oil to the pan and add onions, garlic, lemon slices, oregano and parsley. Cook until onion is softened, about 3 minutes. Add lamb, stirring to break up the meat. Season with cinnamon stick. Stir in tomatoes and tomato paste. Simmer. Remove from heat. Remove lemons and cinnamon stick.
Preheat oven to 350.
Line the bottom of a 9x13 inch pan with 1/3 of the eggplant slices. Spread 1/2 of the meat mixture on top. Cover with 1/2 of the feta and parmesan cheese. Repeat the layer, ending with a layer of eggplant. Cover with bread crumbs.
Bake 30 - 40 minutes or until the top is golden brown.
Let cool for 10 minutes before serving.