Total Time: 25 minutes
Serves Six
Ingredients:
- 1 large eggplant, cut into 1-inch chunks
- 4 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef, preferably grass-fed
- 1 can (28 ounces) crushed tomatoes
- 1/3 cup fresh flat-leaf parsley, chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup low-fat ricotta cheese
- ½ cup low-fat feta cheese
- 1 tablespoon freshly squeezed lemon juice
- 1 large egg
- Salt and pepper, to taste
- Fresh chopped parsley, to serve
Directions:
- Preheat your oven to 450 degrees. On a baking sheet, toss the eggplant with 3 tablespoons olive oil, and a pinch of salt and pepper. Bake for 20 minutes, until tender and starting to turn golden.
- In a large skillet, heat the remaining tablespoon olive oil over medium heat, and sauté the onion and garlic until golden, 5-7 minutes. Add the ground beef, and cook for 5 more minutes, breaking up the beef, until it is no longer pink. Add the cooked eggplant, and stir well to combine.
- Add the canned tomatoes, parsley, and herbs, and stir well to combine. Add a pinch of salt and pepper, and transfer to a casserole dish.
- In a bowl, whisk together the ricotta cheese, feta cheese, egg, lemon juice, and a pinch of salt and pepper. Top the dish with the cheese mixture, smoothing the surface and working the cheese into the corners.
- Bake for 5-10 minutes, until the cheese is bubbling and golden brown, using the broiler if necessary. Serve hot, garnished with fresh chopped parsley, if desired.
Note: To make this dish vegetarian, just roast additional vegetables (zucchini, carrots, fennel, sweet potatoes) and use in place of the beef.