5 Servings 20 min Cook
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/2 Large Onions
1 Cloves, minced Garlic
1/4 Tsp Cinnamon
1/4 Tsp Allspice
1/2 Tsp, ground Oregano
16 Oz Ground Beef
2 Tbsp Tomato Paste
1 Cup, small curd (not packed) Cottage Cheese
1/2 Cup, shredded Mozzarella Cheese
Directions
1.
Preheat the oven to 350 degrees F.
Spray a square (8in) baking dish with non stick spray and place eggplant on the bottom of the dish.
Set aside.
2.
Meanwhile, in a large skillet (sprayed with non stick cooking spray) heat the pan over medium heat.
Add the onion and garlic and cook, stirring, for 2 minutes; add the ground beef and cook, breaking up the meat, for about 4 minutes.
Add the tomato paste, allspice, cinnamon and dried oregano and mix to incorporate with meat.
Cook for about 5-10 more minutes or until beef is browned
3.
Spoon the meat over the eggplant.
Using a food processor, puree the cottage cheese.
Spoon the puree onto the moussaka, top with shredded mozzarella and bake for 20 minutes (or until cheese on top is golden brown)
