• 1serving
  • 50minutes
  • 361calories

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Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil, divided

  2. 2 medium onions, cut into medium dice

  3. 3 large cloves garlic, minced

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground cloves

  6. 2 pounds lean ground beef or turkey

  7. 2 cups canned crushed tomatoes

  8. 1/3 cup dark or golden raisins

  9. 1 pound eggplant, cut into 1/4-inch thick slices

  10. Salt and pepper

  11. 1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions

  12. 1 large egg, beaten

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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