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1
Boil potatoes for 15 minutes, until nearly done. Peel and cut into 1/3 inch slices.
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2
Cut eggplant into 1/2 inch slices. Sprinkle with salt and let rest for 10 minutes.
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3
Preheat oven to 350 degrees.
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4
After ten minutes, pat eggplant slices dry, lightly oil them and spread on a paper lined cookie sheet. Bake at 350 degrees for 10-15 minutes, until lightly golden. Remove from oven.
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5
Mince garlic.
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6
Brown ground beef, season with salt and pepper to taste, add minced garlic, beef broth and canned tomatoes. Let simmer for 5 minutes and remove from stove.
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7
Combine yogurt, eggs, rice flour and cornstarch, season with salt and pepper to taste. I used about 1/4 teaspoon salt for 2 cups of yogurt, but you might need less, depending on how salty your beef broth is.
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8
Preheat oven to 390 degrees.
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9
Grease oven proof casserole dish with olive oil, layer first with one layer eggplant slices, then 1 layer potato slices, then half if the meat. Pour half of the yogurt sauce over meat layer. Repeat layers, top with rest of the yogurt sauce, then top with grated pecorino or parmesan cheese.
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10
Bake, covered, for 30 minutes, then remove lid and bake uncovered for another 10 minutes.
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11
Serve with green salad as a side.
