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
Preparation
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.
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.
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.
