“One nice feature of this dish is that you can cook and bake the pie in the same skillet.” - by USA WEEKEND Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 1 pie
Directions
- Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
- Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
- Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 361 cal
- 18%
- Fat
- 13.9 g
- 21%
- Carbs
- 30.9 g
- 10%
Based on a 2,000 calorie diet
Share It
Reviews (15)
Rate This Recipe
"My family liked this one but because I wasn't up on how to handle eggplant ie:salt and drain it first. It was more liquidy than it should have been. Needed a little more instruction for the novice, g..." See moreood flavor tho."
LINDAL
"WE loved this. My husband thought he liked it even better than regular Moussaka. I only deviated from the recipe because he had bought "italian seasoned ground turkey" instead of regular. It was ju..." See morest right. I used the steam in bag mashed potatoes (12 oz) and it worked great."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
