Ingredients

• 4 tablespoons olive oil , divided
• 2 medium onions , cut into medium dice
• 3 large cloves garlic , minced
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground cloves
• 2 pounds lean ground beef or turkey
• 2 cups canned crushed tomatoes
• 0.33 cups dark or golden raisins
• 1 pound eggplant , cut into 1/4-inch thick slices
• Salt and pepper
• 1 , 24 ounce
• 1 large egg , beaten

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving