Chop the onion, mushrooms and tomatoes and thinly slice the aubergine.
Heat 2tbsp of oil in a big saucepan, then sauté onion until transparent. Add crushed garlic, mushrooms, tomatoes, tomato paste, water, yeast extract, TVP, stock cube and parsley. Stir well, bring to boil, reduce heat and simmer covered with lid for 10 minutes.
Dust the aubergine slices in the flour, then fry in oil until soft. In an oven proof dish layer the aubergines and TVP mixture from the pan, the top layer should be aubergines. Sprinkle the top with the cheese.
Whisk together the eggs and yogurt and pour over the cheese.
Bake in the oven at 180°C (gas mark 4) for 35 - 40 minutes. Bake until the top is golden brown.
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