Prep eggplant: Preheat oven to 375°F (190°C). Lay eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

Cook meat filling: Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic. Cook until lamb is browned and onion soft. Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.

Make béchamel: In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk. Cook until thickened. Season with salt and pepper.

Assemble moussaka: Grease a baking dish. Layer half the eggplant, then half the lamb mixture. Repeat layers. Spread béchamel sauce on top. Sprinkle breadcrumbs and Parmesan.

Bake: Bake 40 minutes until golden and bubbly. Let cool slightly. Garnish with parsley if desired.

Make tzatziki: In a blender or bowl, mix cucumber, yogurt, garlic, dill, olive oil, salt, and pepper until smooth.

Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.

Mix almond milk drink: Stir almond milk with cinnamon and honey until combined. Chill if desired.

Serve moussaka with pita wedges, tzatziki, and almond milk with cinnamon and honey.