Patty melts inspired by the flavours of moussaka with spiced meat patties, grilled
eggplant and a tasty tomato sauce.

Moussaka Patty Melts

ingredients

For the tomato sauce:

• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1 clove garlic, chopped
• 1 cup tomato (fresh or canned), pureed
• 1/2 teaspoon oregano
• 1/8 teaspoon cinnamon
• 1/8 teaspoon allspice
• salt and pepper to taste

For the patties:

• 1 pound ground beef or lamb
• 1/4 cup onion, grated
• 2 cloves garlic, chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• salt and pepper to taste

For the patty melts:

• 1 tablespoon oil
• 1 small eggplant, sliced
• 8 slices bread
• 1/4 cup butter, room temperature
• 2 cups graviera or gruyere or mozzarella, grated

directions

For the tomato sauce:

1. Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and cook until fragrant, about a minute.
3. Add the pureed tomato, oregano, cinnamon, allspice, salt and pepper and simmer until it thickens, about 5 minutes.

For the patties:

4. Mix the meat, onion, cinnamon, allspice, salt and pepper, form relatively thin patties and pan-fry over medium-high heat until cooked, about 3-5 minutes per side.

For the patty melts:

5. Brush the eggplant with oil and grill or pan-fry over medium-high heat (or broil) until tender, about 5 minutes.
6. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of half of the slices of bread followed by the patties, eggplant, 2 tablespoons tomato sauce (per sandwich), the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
7. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Option: Top with additional tomato sauce and bechamel cheese sauce (see below)

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