Instructions

1. slice the eggplant lenghtwise in 1/3 inch thick slices.
2. Salt generously, and lay out on a parchment lined baking sheet for about 30 minutes.
3. Meanwhile, brown meat until meat is all cooked and has rendered it's fat.
4. Add salt and pepper.
5. Using a slotted spoon, spoon the meat out of a pan and into a bowl to reserve. Add the olive oil, and sweat the onions and garlice.
6. Stir in remaining ingredients, and add the meat back in.
7. Cover with the 1/2 cup of hot water, more or less if needed until just covered and simmer on low until thick and fragrant, about 45 minutes.
8. Let cool slightly, then stir in:
9. /2 cup chopped parsley
10. large egg, well beaten
11. Set aside while you cook the eggplant.
12. Preheat the broiler
13. Brush 2 baking sheets with olive oil.
14. Rinse the eggplant slices and pat dry.
15. Place on the baking sheets and brush with olive oil. Broil for approx 3-5 minutes, until softened and slightly brown.
16. You can also bake in a 350° oven until soft and slightly browned.
17. Leave oven to 350°.
18. Grease a 3 qt baking dish, and place an even layer of eggplant, and spread meat mixture over the eggplant.
19. Bake for 30 minutes.
20. Meanwhile, beat together:
21. large eggs
22. /4 cups plain Greek yogurt, drained
23. pinch of paprika
24. salt and pepper
25. cover the casserole with mixture, and top with 1/2 cup grated Parmesan cheese and return to the oven to bake for 30 more minutes, until golden.