Skillet Eggplant, Beef & Feta Moussaka with Lemon Arugula Salad

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 1 (4 oz) pkg crumbled feta cheese
• 2 (14.5 oz) cans diced tomatoes
• 2 eggplants
• 4 cloves garlic
• 1 small bunch Italian (flat-leaf) parsley
• 1 ½ lb lean ground beef
• 1 lemon
• 1 medium yellow onion
• black pepper
• cinnamon, ground
• Dijon mustard
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 2 eggplants
   • 1 lemon
   • 1 small bunch Italian (flat-leaf) parsley
   • 1 (5 oz) pkg baby arugula
2. Preheat a skillet over medium heat.
3. While the skillet warms up, peel and small dice the onion into ¼-inch pieces; transfer to a small bowl.
   • 1 medium yellow onion
4. Add the ground beef to the skillet; cook, breaking apart with a spoon, until crumbly and browned, 2 to 4 minutes. Once done, transfer the beef to a bowl and leave the juices in the skillet.
   • 1 ½ lb lean ground beef
5. While the beef cooks, peel and mince the garlic; transfer to a small bowl.
   • 4 cloves garlic
6. Once the beef has been transferred, add the onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.
7. While the onion cooks, trim and discard the ends of the eggplants; medium dice the eggplants into ½-inch cubes and transfer to a large bowl.
8. Add olive oil to the skillet, followed by the garlic, eggplant, and diced tomatoes; season with cinnamon, salt, and pepper. Cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes.
   • 1 tbsp extra virgin olive oil
   • 2 (14.5 oz) cans diced tomatoes
   • 2 tsp cinnamon
   • 1 tsp salt
   • 1 tsp black pepper
9. While the eggplant cooks, shave the parsley leaves off the stems; discard the stems and roughly chop the leaves.
10. Juice the lemon into a small bowl.
11. Add olive oil, Dijon, salt, and pepper to the lemon juice; whisk together.
    • 2 tbsp extra virgin olive oil
    • ½ tsp Dijon mustard
    • ¼ tsp salt
    • ¼ tsp black pepper
12. Return the ground beef to the skillet and stir in half of the parsley (save the rest for garnishing).
13. To serve, place the moussaka on a plate, sprinkle with the feta and remaining parsley, and season with additional salt and pepper to taste. Add the arugula on the side and drizzle with the dressing. Enjoy!