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Ingredients
  • Butter, for baking dish
  • 1 large eggplant (2 ½ pounds), peeled and cut into 1-inch chunks
  • 7 tablespoons olive oil
  • Salt and pepper
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef or lamb
  • 1 can (28 ounces) whole tomatoes, drained
  • 2 teaspoons tomato paste
  • ⅓ cup chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 cup (9 ounces) ricotta cheese, room temperature
  • ¾ cup (4 ounces) feta cheese, room temperature
  • 1 large egg, room temperature
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