Total Time
41mins
Prep 40 mins
Cook 1 min

A favorite dish I am famous for. This is a great crowd pleaser.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

my daughter loved this and finished her whole plate. (very rare!) Thanks for the recipe.

momo st-amand December 09, 2007

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