MICRO-BAKE MOUSSAKA Source: Ladies' Home Journal Makes 6 servings
1 pound eggplant, sliced 1/4-inch thick 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound lean ground beef 1 large onion, chopped 1 large clove garlic, minced 1/8 teaspoon ground cinnamon 2 tablespoons water 1 tablespoon tomato paste 2 tablespoons chopped fresh parsley 1 large egg yolk 3 tablespoons freshly grated Parmesan cheese Pinch ground nutmeg 1 container (8 oz.) sour cream Salt Ground black pepper
Heat broiler and broiler pan. Brush eggplant with oil and sprinkle with salt and pepper. Arrange eggplant on pan; broil 4 inches from heat 4 to 5 minutes per side or until browned.
Meanwhile, combine ground beef, onion, garlic, the 1/2 teaspoon salt, the 1/4 teaspoon pepper, and the cinnamon in microwaveproof bowl.
Microwave, uncovered, on 100 percent power (High) 3 minutes; stir. Microwave 2 to 3 minutes more, until meat is cooked through. Pour off drippings. Stir in water, tomato paste and parsley.
Combine sour cream, egg yolk, and Parmesan in small bowl. Grease shallow microwave- and ovenproof 1-1/2-quart casserole. Layer half the eggplant in dish, then meat mixture and remaining eggplant. Spread top with sour cream mixture; sprinkle with nutmeg. Cover and microwave on 100 percent power (High) 4 minutes.
Broil 4 inches from heat about 2 minutes or until top is browned and set.
Makes 6 servings. |