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1
Cut the eggplant including the skin into round slices about 1 cm thick.
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2
Preheat the oven to 190C.
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3
Peel the potatoes, and cut into 5 mm thick round slices.
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4
Transfer into a heatproof dish, cover with plastic wrap, and microwave for 3 minutes.
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5
Making the meat sauce: Heat up a deep frying pan over medium heat, and add the olive oil.
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6
Saute the garlic and onion until they become translucent.
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7
Add the ground beef, and fry over medium-high heat while stirring with a wooden spatula for about 4-5 minutes.
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8
Add in the ingredients, and mash the tomatoes with the wooden spatula.
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9
Add in the Step 1 potatoes, and simmer over medium heat to evaporate the liquid for about 10 minutes without a lid.
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10
In the mean time, pierce the eggplant slices with a fork.
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11
Cover with plastic wrap, and microwave for about 3 minutes until they become soft.
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12
Making the yogurt sauce: Add the plain yogurt, egg, Parmesan cheese, salt and pepper into a bowl, and mix with a whisk.
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13
Taste the Step 5 meat sauce and adjust the flavour.
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14
Spread out the potatoes and 1/2 of the meat sauce in the heatproof dish so that the surface is flat.
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15
Arrange the Step 6 eggplant, and spread out the remaining meat sauce on top.
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16
Spread out the Step 7 yogurt sauce all over at the end, bake in the oven for about 30 minutes until it becomes golden brown.
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17
Cut into rectangle portions, serve, and enjoy.
