- 40 min
Preheat oven to 425°F and toast eggplant slices
Slice eggplant into 1/4 inch slices, brush with oil and spread them on a baking sheet lined with parchment paper. Salt and pepper, if desired. Cook for 10 min, turning the slices halfway through cooking.
Prepare the ingredients
In the meantime, chop onion and garlic and add to large oiled saucepan over medium-high heat. Cook for 3-4 min. Add the ground beef and cook, spooning for 4 min or until it has lost its pink hue.
Add spices and tomatoes
Add cinnamon, oregano and wine and cook, stirring, for 2 min. Add tomatoes with their juice. Salt and pepper, if desired. Bring to a boil, reduce to medium-low heat and simmer for 10 min.
Prepare the cheese mixture
In a bowl, mix the ricotta and feta cheeses and the egg. Season with pepper if desired.
Assemble the moussaka, cook and serve
Place half of the eggplant slices in an oven-proof dish. Cover with half of the meat sauce. Repeat with remaining slices of eggplant and sauce. Spread the cheese mixture over the moussaka. Bake for 10 min. Serve with arugula lightly tossed with olive oil. Season with salt and pepper to taste.