Take two eggplants and slice them into ¾ inch rounds. Soak those rounds in warm saltwater in t he sink for about 10 minutes; drain and dry.

Spray a baking sheet or two with cooking spray of any kind, or spread a little olive oil around. Then lay the rounds out in one layer. Bake at 350 until they are done. (That means toasty looking and a little floppy) Set aside.

In a large skillet, sautee 1 onion, chopped and 4 cloves garlic, also chopped. When they have gotten shiny, add 1 lb of beef, or lamb, or chicken, or a combo of them all. When the fat has released, season the top with an inch of salt, a shake of pepper, a sprinkling of dried mint and a large dusting of cinnamon. How much? Use your judgement.

Add a can of diced tomatoes and a cup of breadcrumbs. The breadcrumbs are optional, it won’t kill the dish if you don’t use them, but it will help to solidify the texture. Let this mixture simmer for about 20 minutes on reduced heat.

In a food processor, blend one package of feta and 1 cup of thick greek yogurt. Season with a pinch of salt and a generous sprinkle of garlic powder. (Not garlic salt, garlic powder. If you only have garlic salt, omit the regular salt here.) Whip that shit up until it is good and creamy.

Oil a 13 x 9 pan and layer the bottom with eggplant rounds—you should not be able to see the bottom of the pan. Add meat, then cheese sauce. Repeat until you are out of ingredients. You should finish with a thick layer of the cheese sauce.

Bake at 425 for 30 minutes or so. The top should be bubbly and toasty around the edges.