6 to 8 Servings
2 Pounds Ground Beef
1 Small Eggplant, Peeled and Diced ( About 4 Cups )
3 Garlic Cloves, Minced
1/8 Teaspoon Ground Cinnamon
1-1/2 Teaspoons Salt, Divided
1/4 Teaspoon Black Pepper
1-1/2 Cups Spaghetti Sauce
1 Cup Half-And-Half
Step 1. Preheat the oven to 350°F. Coat a 7" x 11" baking dish with nonstick cooking spray.
Step 2. In a large skillet, saute' the ground beef over medium-high heat for 7 to 8 minutes or until crumbly and only slightly pink; drain off any excess liquid.
Step 3. Add the eggplant to the skillet and saute' for 5 to 6 minutes until eggplant begins to soften. Add the garlic, cinnamon, 1 teaspoon salt and the pepper; mix well. Add the spaghetti sauce and cook for 4 to 5 more minutes until hot; place mixture in the baking dish.
Step 4. In a small bowl, whisk together the half-and-half, eggs and remaining 1/2 teaspoon salt; pour over the meat mixture.
Step 5. Bake for 40 to 45 minutes or until custard-like top is set.
NOTE: If you want to make this a day or two before serving, go ahead. Just put it together according through Step 3. Cover and refrigerate the meat mixture in the baking dish until ready to finish as directed in Steps 4 and 5.