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1
Heat the olive oil in a large, heavy skillet over medium heat and add the onion.
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2
Cook, stirring, until onion is tender, about 5 minutes, and add the garlic.
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3
Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice.
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4
Turn the heat up to medium-high and cook until the tomatoes are bubbling.
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5
Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes.
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6
Taste and adjust seasoning.
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7
Remove from the heat.
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8
If your sauce is chunky, either put it through a food mill or pulse it in a food processor fitted with the steel blade.
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9
Set aside.
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10
Preheat the oven to 450 degrees Fahrenheit.
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11
Cut the eggplant in lengthwise slices.
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12
Sprinkle slices with salt and let sit for 15 to 30 minutes (this step is optional).
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13
Meanwhile, cook the bulgur.
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14
Bring 2 cups water with salt to taste to a boil in a medium saucepan.
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15
Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed.
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16
Remove from the heat, place a clean dish towel over the pan and cover with the lid.
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17
Let the bulgur sit while you roast the eggplant.
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18
Rinse the eggplant slices and pat dry.
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19
Line baking sheets with foil and brush the foil with olive oil.
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20
Lay the eggplant slices on the foil, brush lightly with oil and place in the hot oven.
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21
Roast for 15 to 20 minutes, until eggplant is beginning to brown, switching the baking sheets halfway through.
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22
Remove from the oven and fold the aluminum up over the eggplant slices so that they continue to steam and soften in the foil envelope as they cool completely.
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23
They should be thoroughly tender by the time they cool.
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24
Turn the oven down to 350 degrees Fahrenheit.
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25
Oil a 3-quart baking dish.
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26
Spread a small amount of tomato sauce on the bottom, and spoon in half of the bulgur in an even layer.
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27
Cover the bulgur with eggplant slices and spread about half the remaining tomato sauce over the eggplant.
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28
Sprinkle 2 tablespoons of Parmesan over the tomato sauce.
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29
Repeat the layers, but dont sprinkle on another 2 tablespoons of Parmesan.
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30
If you have extra eggplant slices, make a top layer of them, on top of the tomato sauce.
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31
Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan.
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32
Season with salt, pepper and paprika.
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33
Spoon over the top in an even layer and sprinkle with the remaining Parmesan.
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34
Place in the oven and bake 30 to 40 minutes, until golden.
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35
Remove from the heat and let sit for 10 minutes or longer before serving.
