GROUND LAMB - QUICK MOUSSAKA

By akselden

Ingredients

• Butter, for baking dish
• 1 large eggplant (2 1/2 lbs.), peeled and cut into l-inch chunks
• 7 T. olive oil
• salt and pepper
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 lb. ground beef or lamb
• 1 can (28 ounces) whole tomatoes, drained
• 2 tsp tomato paste
• 1/3 C. chopped fresh flat-leaf parsley
• 2 tsp dried oregano
• 1 tsp ground cinnamon
• 1 C. (9 oz.) ricotta cheese, room temperature
• 3/4 C. (4 oz.) feta cheese, room temperature
• 1 large egg, room temperature

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°.

Butter a 4-quart ovenproof dish. On a baking sheet, toss the eggplant with 6 T. oil and 1/2 tsp each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes.

Transfer eggplant to the prepared dish, spreading in an even layer.

In a large saucepan, warm the remaining T. 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 tsp each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.

Heat broiler. In a small bowl, mix the ricotta, feta, egg, 1/8 tsp pepper, and a pinch of salt. Pour the mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes.

Serve hot.