500 g eggplant 1 lb
500 g lean ground beef 1 lb
1 small onion, chopped 1
1 clove garlic, minced 1
125 ml dry red wine or water 1/2 cup
1 can tomato sauce (7 1/2 oz / 213 ml) 1
30 ml fresh parsley, chopped 2 tbsp
3 ml dried oregano 3/4 tsp
2 ml cinnamon 1/2 tsp
1 ml pepper 1/4 tsp
250 ml mozzarella cheese, shredded 1 cup
Peel eggplant and cut into 1/2 inch (1 cm) thick slices. Sprinkle lightly with salt and spread out in single layer on paper towels.
In a large skillet; cook beef, onion and garlic over medium-high heat for about 5 minutes or until browned. Drain off excess fat. Stir in wine, tomato sauce, parsley, oregano, cinnamon and pepper.
Place zucchini slices on top of beef mixture, overlapping slices. Reduce heat to low, cover and simmer for 20 minutes or until eggplant is tender. Turn eggplant slices once.
Top with mozzarella cheese.
Serves 4