Easy Moussaka

• 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

1. 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.
3. 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.

eggplant, olive oil, salt, onions, garlic, ground beef, tomatoes, tomato paste, fresh leaf parsley, oregano, ground cinnamon, ricotta cheese, feta cheese, egg

Taken from www.epicurious.com/recipes/member/views/easy-moussaka-51112041 (may not work)