Stuffed eggplant millefeuille: an original and really tasty idea

Slice the eggplants, season them with salt and let them rest for 15/20 minutes.
In a pan, cook the meat with the onion, pepper, salt, pepper, paprika, garlic and tomato paste.
Pour in a little water and cook for 15 minutes.
Mix together the yogurt, eggs, garlic powder, salt and pepper.
Dip the eggplants in the egg mixture then in the breadcrumbs.
Bake at 185° for 25 minutes.
Assemble the millefeuille and bake at 180° for 15 minutes