Moussaka

2 lbs ground beef
1 small eggplant, peeled and diced (about 4 cups)
3 garlic cloves, minced
1/8 tsp ground cinnamon
1 1/2 tsp salt, divided
1/4 tsp black pepper
2 C spaghetti sauce
5 T butter
4 T all-purpose flour
3 C milk, warmed
2 C shredded cheese

Preheat oven to 350 degrees. Coat a three-quart baking dish with cooking spray. In a large skillet, sauté the ground beef over medium-high heat for seven to eight minutes, or until crumbly and only slightly pink; drain off any excess liquid. Add the eggplant to the skillet and sauté for five to six minutes, until the eggplant begins to soften. Add the garlic, cinnamon, one teaspoon salt, and the pepper; mix well. Add the spaghetti sauce and cook for four to five more minutes, until hot, place mixture in the baking dish. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth, three to four minutes. Add the warm milk to the flour mixture, one cup at a time whisking continuously until smooth. Bring to a boil, stir in remaining salt, and cook for two to four minutes or until thickened. Pour over meat mixture. Bake 40 to 45 minutes, or until the custard-like top is set. Sprinkle with cheese and let it melt.