Ingredients for 4 servings:
1. 1 medium eggplant, peeled and cut into 1/2-inch rounds
2. 3/4 cup crushed tomatoes
3. 1 lb potato, thinly sliced
4. olive oil
5. 1 cup parmesan cheese, grated (I grate my own for better quality)
6. 1 large onion
7. 2 cups plain yogurt (whole)
8. 2 garlic cloves, minced
9. 3 eggs, lightly beaten
10. 1 lb ground beef
11. 3/4 cup light cream
12. 1/2 teaspoon nutmeg
13. butter
14. 1/2 teaspoon cinnamon

Directions:
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.

Enjoy your meal!