One nice feature of this dish is that you can cook and bake the pie in the same skillet.
Ingredients
- olive oil: 4 Tbsp (divided)
- medium onions, cut into medium dice: 2 piece
- cloves garlic: 3 piece (minced)
- ground cinnamon: 1 tsp
- ground cloves: 0.5 tsp
- lean ground beef or turkey: 2 pound
- canned crushed tomatoes: 2 cups
- dark or golden raisins: 0.33333 cup
- eggplant, cut into 1/4-inch thick slices: 1 pound
- salt and pepper:
- refrigerated mashed potatoes, warmed in the microwave according to instructions: 1 pack (24 ounce pack)
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
