Preheat the oven: Preheat the oven to 375°F (190°C). Prepare a baking sheet for the eggplant.

Prepare eggplant: Place eggplant slices on the baking sheet and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then rinse and pat dry.

Cook lamb: Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic. Cook until the lamb is browned.

Add tomatoes and spices: Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes until slightly thickened.

Make béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook briefly. Gradually whisk in milk until smooth and thickened. Remove from heat stir in parmesan until combined. Season with salt and pepper.

Assemble moussaka: Grease a baking dish with olive oil. Layer half the eggplant slices, then half the meat mixture. Repeat with remaining eggplant and meat. Pour béchamel sauce over the top and spread evenly. Sprinkle with breadcrumbs.

Bake: Bake for 40 minutes until golden and bubbling. Let cool slightly before serving.

Warm pita: Warm pita bread in a skillet over medium heat until soft and lightly browned. Cut into wedges.

Make tzatziki: Combine cucumber, Greek yogurt, garlic, dill, onion, salt, and pepper in a blender or bowl. Blend or mix until smooth. Chill until serving.

Prepare almond milk drink: Mix almond milk with cinnamon and honey until fully blended. Chill if desired.

Serve: Serve the moussaka with warm pita and tzatziki, along with almond milk with cinnamon and honey.