Skillet Eggplant, Beef & Feta Moussaka with Lemon Arugula Salad

Directions

1. Rinse and dry the fresh produce, then place a skillet over medium heat.
2. Peel and finely dice the yellow onion and set aside.
3. Brown the ground beef in the skillet, breaking it into crumbles until no longer pink, about 2–4 minutes; transfer the beef to a bowl and keep the fat in the pan.
4. Peel and mince the garlic and add it to the pan with the onions, cooking until the onions soften, 3–5 minutes.
5. Trim the ends of the eggplants and cut them into ½-inch dice; transfer to a medium bowl.
6. Add olive oil to the skillet, then the garlic, eggplant, and diced tomatoes; season with cinnamon, salt, and pepper, cooking until the eggplant is tender, about 8–10 minutes.
7. Strip leaves from the parsley stems, discard the stems, and roughly chop the leaves.
8. Juice half a lemon into a small bowl; whisk in olive oil, Dijon mustard, salt, and pepper to make a dressing.
9. Return the beef to the skillet and stir in half of the parsley; combine well and let flavors come together for a minute.
10. To serve, plate the moussaka and crumble feta on top, then sprinkle with the remaining parsley. Arrange the arugula beside the skillet and drizzle with the dressing; season to taste.