Moussaka Cottage Pie

Name: Moussaka Cottage Pie
Total time: 85
Yield: 8
Ingredients: 4 tablespoons olive oil, divided; 2 medium onions, cut into medium dice; 3 large cloves garlic, minced; 1 teaspoon ground cinnamon; 0.5 teaspoon ground cloves; 2 pounds lean ground beef or turkey; 2 cups canned crushed tomatoes; 0.33333334326744 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

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

8 servings

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4 tablespoons olive oil, divided
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2 medium onions, cut into medium dice
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3 large cloves garlic, minced
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1 teaspoon ground cinnamon
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0.5 teaspoon ground cloves
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2 pounds lean ground beef or turkey

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2 cups canned crushed tomatoes
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0.33333334326744 cup dark or golden raisins
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1 pound eggplant, cut into 1/4-inch thick slices
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Salt and pepper
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1 (24 ounce) package refrigerated mashed potatoes, warmed in the microwave according to instructions
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1 large egg, beaten

Instructions

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.