Moussaka

Ingredients:
2 medium aubergines (egg plant) 2 Tbsp tomato puree
Salt & freshly ground black pepper 1 Tbsp chopped parsley
1 lb lean minced lamb or beef ½ pint natural yogurt
2 medium onions, skinned and sliced 2 eggs, beaten
1 garlic clove, skinned and finely chopped Pinch of grated nutmeg
14 oz can tomatoes 1 Tbsp grated parmesan

Preparation:
Thinly slice the eggplant. Place in a colander, sprinkling each layer with salt. Cover with a plate, weight down and leave to stand for 30 mins. Drain the eggplant slices, then rinse and dry well with paper towel. Cook eggplant on both sides in a non-stick frying pan over a high heat until brown, pressing the slices with the back of a spatula to release the moisture. Remove from pan and set aside. In the same pan, cook the meat for 5 mins until browned. Stir in the onions and cook for 5 mins until lightly browned. Add the garlic, tomatoes with their juice, tomato puree, parsley and seasoning to taste. Bring to boil, stirring, then lower the heat and simmer for 20 minutes until the meat is cooked. Arrange a layer of eggplant in the bottom of an ovenproof dish. Spoon over the meat mixture, then finish with a layer of the remaining eggplant. Beat the yogurt and eggs together with nutmeg and seasoning to taste. Pour over the dish and sprinkle with parmesan cheese. Bake in the oven at 350 for about 45 mins until golden. (Can be refrigerated overnight. Can also add a layer of sliced potatoes before the topping.)