Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Quick Moussaka 3.2 (264) 26 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hr Servings: 4 Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk. Ingredients Butter, for baking dish 1 large eggplant (2 ½ pounds), peeled and cut into 1-inch chunks 7 tablespoons olive oil Salt and pepper 2 onions, chopped 2 cloves garlic, minced 1 pound ground beef or lamb 1 can (28 ounces) whole tomatoes, drained 2 teaspoons tomato paste ⅓ cup chopped fresh flat-leaf parsley 2 teaspoons dried oregano 1 teaspoon ground cinnamon 1 cup (9 ounces) ricotta cheese, room temperature ¾ cup (4 ounces) feta cheese, room temperature 1 large egg, room temperature Directions Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer. In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant. Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot. Rate it Print