- Heat oil in large nonstick ovenproof skillet over medium heat. Add eggplant, onion, and ½ teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened and lightly browned, 6−8 minutes. Transfer to medium bowl.
- Add beef and garlic to skillet. Cook, breaking up beef with wooden spoon, until no longer pink, about 3 minutes. Add oregano, cinnamon, pepper, and allspice and cook, stirring constantly, until fragrant, 30 seconds.
- Return eggplant mixture to skillet. Add tomatoes, tomato sauce, and remaining ¼ teaspoon salt and bring to simmer. Reduce heat, cover, and simmer, stirring occasionally, until eggplant is tender, about 5 minutes.
- Meanwhile, preheat broiler. Stir together ricotta, egg, and feta in small bowl. When eggplant is tender, remove skillet from heat. Stir in parsley. Spoon ricotta mixture over beef mixture and spread evenly (mixture will not completely cover top). Broil until topping is puffed and browned in spots, about 5 minutes.
- Per serving (1¼ cups)
To make a Greek salad, toss together chopped romaine, sliced cucumbers, halved cherry tomatoes, sliced red bell pepper, red wine vinegar, a pinch of dried oregano, and salt and pepper.