Easy Beef Moussaka

Serves 4

2 eggplant, cut into 1cm thick slices
olive oil cooking spray
1 Tbs olive oil
1 onion, chopped
2 garlic cloves, crushed
500g beef mince
400g can peeled diced tomatoes
3/4 tsp ground nutmeg
1/2 cup grated parmesan
1/2 cup flat-leaf parsley, chopped
300ml sour cream
1 egg, beaten

1. Preheat oven to 190 degrees celcius.  Grease 5cm deep, 23cm square ovenproof dish. 
2. Spray eggplant with oil.  Place onto a baking tray.  Roast for 20 minutes, or until golden and tender.
3. Heat oil in a non-stick frying pan over medium-high heat.  Add onion and garlic.  Cook for 3 minutes, or until soft.  Increase heat to high.  Add mince.  Cook, stirring until browned. 
4. Add tomatoes, 1/4 tsp nutmeg, salt and pepper.  Bring to the boil.  Reduce heat to medium-low and simmer for 15 minutes.
5. Combine parmesan, 1/4 cup parsley and 1/4 tsp nutmeg in a bowl.
6. Lay half the eggplant over the base of the ovenproof dish.  Top with the mince mixture, parmesan mixture and then remaining eggplant.
7. Combine sour cream, egg, remaining parsley, nutmeg, salt and pepper.  Spread over the eggplant.  Bake for 40 minutes, or until golden.  Serve.