Shortcut moussaka

for 3 or 4
2 small eggplant, sliced into 1cm high rounds
2 cloves garlic, crushed
1 red onion
500g lamb mince
1/2 tsp cinnamon
500g passata
300ml sour cream
2 handfuls grated parmesan

Salad leaves to serve

Degorge eggplant, layer onto baking tray(s) and drizzle with O oil & salt. Bake at 200C for about 35 minutes, turning after 15.

Fry onion, then garlic & cinnamon a minute or so, brown lamb, add passata and simmer about 10 minutes.

Spread some lamb on the bottom of baking dish. Layer eggplant and cover with remaining lamb.

Mix sour cream & parmesan & spread over the top. Bake at 200C for 15 or 20, until bubbling hot.

(Serve with green salad.)