Beef Moussaka Stacks

Ingredients

• 2 eggplants (600 g)
• 1 lb (450 g) lean ground beef
• 2 tomatoes (300 g)
• 1 onion (120 g)
• 2 garlic cloves
• 1 tbsp (15 g) tomato paste
• 1 tsp (2.6 g) ground cinnamon
• 3 tbsp (45 ml) olive oil
• 3/4 cup (180 g) low-fat ricotta
• 1 large egg (50 g)
• 1/2 tsp (1.2 g) black pepper
• 1/2 cup (15 g) chopped fresh parsley
• 3 tbsp (20 g) whole-wheat breadcrumbs

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Method

1. Heat the oven to 425°F (220°C). Brush the eggplant slices with two thirds of the oil and roast 15 minutes, until slumped and browned.
2. Soften the onion in the rest of the oil, add the garlic and cinnamon for the last minute, then add the beef and pepper and brown it hard 5 minutes.
3. Score, scald and skin the tomatoes, then dice them.
4. Add the tomatoes and paste to the beef and simmer 10 minutes, until thick and no longer watery.
5. Build the stacks on a lined half sheet pan: eggplant, beef, eggplant, beef.
6. Beat the ricotta with the egg, spoon it over each stack, scatter the breadcrumbs on, turn the oven down to 375°F (190°C) and bake 15 minutes, until the top sets and browns. Finish with parsley.