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.