Heat first measure of oil in a saucepan.

Add onion and garlic and cook until onion is clear.

Stir in meat, tomatoes, tomato puree and stock.

Bring to the boil.

Season with salt and pepper to taste.

Reduce heat, cover and simmer gently for 30 minutes

While meat is cooking, sprinkle salt over eggplant and set aside for 30 minutes

Rinse and pat dry.

Heat second measure of oil in a frying pan.

Fry eggplant until light brown and soft.

Place one-third of the eggplant in an oven proof dish.

Spread with half of meat mixture.

Top with another third of eggplant and repeat with meat, finishing with eggplant

In a bowl combine egg yolks, flour, yoghurt, salt and pepper to taste.

Spread on top of eggplant.

Top with Parmesan cheese.

Cook at 180°C for 40 minutes or until golden and crisp.