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1
Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
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2
In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
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3
This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
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4
Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
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5
Simmer for 10 minutes.
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6
Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
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7
Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
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8
Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
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9
Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
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10
Cover the pan with foil and bake for 30 minutes.
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11
Then, uncover and sprinkle with the bread crumbs and cheese.
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12
Bake an additional 25 minutes or until golden and bubbly.
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13
Bon Appetit!
