Greek Lamb and Eggplant Pasta Bake

Ingredients

• 1 tablespoon oil
• 1 onion, finely chopped
• 500g minced lamb
• 1/4 cup chopped flat-leaf parsley
• 1 clove garlic, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sugar
• salt
• freshly ground black pepper
• 600g eggplant, cut into 2cm pieces
• 700ml bottle tomato passata (Italian tomato cooking sauce)
• 40g butter, chopped
• 1/4 cup plain flour
• 1/4 teaspoon nutmeg
• 2 cups milk
• 2 eggs
• 250g Greek-style natural yoghurt
• 1/2 cup grated parmesan cheese
• 300g penne pasta, cooked to packet instructions, drained