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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 1 |
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One nice feature of this dish is that you can cook and bake the pie in the same skillet. Ingredients:
4 tablespoons olive oil, divided |
2 medium onions, cut into medium dice |
3 large cloves garlic, minced |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
2 pounds lean ground beef or turkey |
2 cups canned crushed tomatoes |
1/3 cup dark or golden raisins |
1 pound eggplant, cut into 1/4-inch thick slices |
salt and pepper |
1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions |
1 large egg, beaten |
Directions:
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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