- 40 min
Prepare the ingredients and cook the beef
Preheat oven to 425°F. Chop onion and garlic. Slice eggplant into 1/4 inch slices. In a large saucepan, heat 1/2 of the oil over medium-high heat. Add the onion and garlic and 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 the tomato paste and tomatoes with their juice. Salt and pepper, if desired. Bring to a boil, reduce to medium-low heat and simmer for 10 min.
Toast eggplant slices
In the meantime, brush the eggplant slices with the rest of the 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 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 oiled oven 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.