1. Preheat oven to 375°F 2. Brush eggplant rounds with olive oil and season with salt and pepper. 3. Heat 2 tablespoons of oil in large non stick skillet and brown eggplant over medium heat. Remove to paper towel to drain. 4. Heat 2 tablespoons in the same large skillet and cook onion and garlic for 3 minutes. Add the ground beef and brown completely. Add spices and tomatoes. Bring to a simmer and cook for 10 minutes. 5. In a second non-stick skillet brown potato rounds on both sides. Remove to a paper towel and drain and season with salt and pepper. 6. In a buttered baking dish, layer potatoes, meat, eggplant and top with parmesan. In a medium bowl combine yogurt, cream and eggs. Season with salt and pepper and pour over casserole. Let casserole sit for 10 minutes and then bake for 30 - 40 minutes or until golden brown and bubbly. 7. Allow casserole to sit for 15 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
