Individual Lamb Moussaka

by Barbara Woolums
(Nerja)

Ingredients

600 g Lamb Mince
1 med Eggplant, Sliced Into 12
250 g Pasta Sauce
2 tablespoons Tomato Paste
1/2 cup Sour Cream
1/2 cup Natural Yoghurt
1 Egg, Beaten
1/2 cup Tasty Cheese, Grated
2 tablespoon Parmesan, Grated
1 teaspoon Ground Nutmeg

Directions

1 Place eggplant in a single layer on a microwave proof plate. Sprinkle with a little water. Cover and cook on HIGH (100%) for 2-3 minutes. Drain well.

2 Cook mince in a microwave proof dish uncovered on HIGH (100%) 5 minutes, stirring every minute.

3 Add pasta sauce and tomato paste to mince. Cook uncovered on HIGH (100%) 5 minutes, stirring occasionally. Season to taste.

4 Layer eggplant and mince sauce in 4 microwave proof ramekins. Top with combined sour cream, yoghurt, egg and tasty cheese. Sprinkle each with combined Parmesan and nutmeg. Cook uncovered on MEDIUM HIGH (70%) 5 minutes. Stand 5 minutes.

5 Serve with salad.