1 lb. ground beef
1 c. chopped onion
1 1/2 c. coarsely chopped peeled eggplant
1 c. coarsely chopped peeled potatoes
1/2 c. tomato sauce
1 tsp. chili powder
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 c. grated Parmesan cheese
2 eggs
1 c. plain yogurt
Snipped parsley

In skillet cook beef and onion until meat is browned and onion is tender. Drain off excess fat. Stir in eggplant, potatoes, tomato sauce, chili powder, nutmeg, salt and garlic powder. Simmer covered for 20 minutes or until potatoes and eggplant are tender. Stir in cheese.

Spoon into a 1 1/2 quart casserole dish. Beat together eggs and yogurt. Spoon on eggplant mixture. Bake uncovered in a 350 degree oven for 30-35 minutes or until top is set. Sprinkle with parsley. Serves 6.