Preheat oven to 375°F. (moderate). Grease 3-quart casserole.
Dry eggplant with paper towel. Coat with half of the flour. Brown lightly in fat.
Cook onion and lamb until lamb is lightly browned. Drain off excess fat.
Mix wine, tomato sauce, parsley, thyme, pepper, and 1 teaspoon salt. Pour over meat mixture. Cook over low heat for 15 minutes.
Sprinkle half of the breadcrumbs in bottom of casserole. Arrange eggplant slices in layer on breadcrumbs. Spread meat mixture over eggplant slices. Place tomato slices on top of meat.
Beat yogurt, egg yolks, and remaining flour together. Pour over tomato slices. Sprinkle with Parmesan cheese. Top with remaining bread crumbs. Bake 45 minutes.
Braised beef and vegetables
6 servings, about 3½ ounces meat and 1 cup vegetable each
| Beef chuck, boneless, ½-inch thick | 2 pounds |
| Flour | ¼ cup |
| Salt | 1 teaspoon |
| Pepper | ⅛ teaspoon |
| Fat or oil | 2 tablespoons |
| Water | ½ cup |
| Onions | 6 small |
| Carrots, cut into 2- or 3-inch pieces | 6 medium |
| Celery, cut into 1-inch pieces | 3 stalks |
| Potatoes, quartered | 6 small |
Preheat oven to 350°F. (moderate). Cut meat into six serving pieces. Mix flour and seasonings; coat meat with mixture.