Labadie Recipe Database

Name Skillet Moussaka Number of People 4 List of Ingredients 1 tsp olive oil 1 small (1 pound) eggplant, cut into chunks 1 onion, diced 1/2 pound lean ground beef 3 garlic cloves, minced 1 (14.5 ounce) can diced tomatoes 1 (8 ounce) can tomato sauce 2.5 tsp dried oregano 1/2 tsp ground allspice 1/2 tsp cinnamon 1/2 tsp black pepper pinch salt 1 c fat-free ricotta cheese 1 large egg 1/4 c crumbled feta cheese Description 1. Heat oil in large nonstick ovenproof skillet over medium heat. Add eggplant and onion; cover and cook, stirring occasionally, until vegetables are softened and lightly browned, 6-8 minutes. Transfer to medium bowl. 2. Add beef and garlic to skillet. Cook, breaking beef up with wooden spoon, until no longer pink, about 3 minutes. 3. Return eggplant mixture to skillet. Add tomatoes, tomato sauce, oregano, allspice, cinnamon, pepper, and salt and bring to simmer. Reduce heat; cover and simmer, stirring occasionally, until eggplant is tender, about 5 minutes. 4. Meanwhile, preheat broiler. Stir together ricotta, egg, and feta in small bowl. When eggplant is tender, spoon ricotta mixture over top and spread evenly (mixture will not completely cover top). Broil until topping is puffed and browned in spots, about 5 minutes. Time 20 minutes Difficulty (1-5) 1 Notes Meg added macaroni. 6 points plus/svg For an easy side, serve with steamed green beans tossed with lemon juice, salt, and pepper to taste. Image