Easy Moussaka

14 ingredients
1 steps

Ingredients

  • 1 large eggplant, peeled and cut into one-inch chunks
  • 7 tablespoons olive oil
  • Salt and pepper
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef or lamb
  • 1 can (28 ounce) whole tomatoes, drained
  • 2 teaspoon tomato paste
  • 1/3 cup chopped fresh leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 cup Ricotta cheese, room temperature
  • 3/4 cup Feta cheese, room temperature
  • 1 large egg, room temperature

Directions

  1. 1
    {"0":"Preheat oven to 450 degrees. Butter a four-quart ovenproof dish. On a baking sheet, toss the eggplant with 6 tablespoons oil and 1\/2 teaspoon each salt and pepper. Spread in a single layer and roast in the oven until soft and golden, 20 - 30 minutes. Transfer eggplant to the prepared dish, spreading in an even layer.","2":"In a large saucepan, warm the remaining tablespoon oil over medium heat. Add the onions, garlic and ground meat. Cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in the drained tomatoes, tomato paste, parsley, oregano, cinnamon and 1\/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.","4":"Heat broiler. In a small bowl, mix the ricotta, feta, egg, 1\/8 teaspoon pepper and a pinch of salt. Pour the mixture over the casserole, and spread evenly to the edges. Broil until topping is brown in spots, 5 to 10 minutes. Serve hot."}

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