Moussaka

Ingredients:
2 aubergines, thinly sliced
450g (1 lb) lamb or beef mince
2 onions, thinly sliced
1 tsp finely chopped garlic
400g (14 oz) canned tomatoes
2 Tbsp chopped fresh parsley
2 eggs
300 ml (10 fl oz) low fat natural yogurt
1 Tbsp freshly grated parmesan cheese
salt & pepper

Method:

1. Preheat oven to 180°C. 
2. Dry-fry the aubergine slices in a non-stick pan until brown on both sides. Remove. 
3. Fry mince for 5 mins, then add garlic & onions, again frying for 5 mins. 
4. Add tomatoes, parsley, salt & pepper, bringing to a boil, then simmer for 20 mins. 
5. Arrange half the aubergines in a layer in a ovenproof dish. Add the meat mixture then top with another layer of aubergine slices. 
6. Beat the eggs, then add yogurt, salt & pepper. 
7. Pour the egg mixture over the aubergines & sprinkle the parmesan cheese on top. 
8. Bake for 45 mins, then grill to brown. 
9. Serve immediately.