Eggplant and Tomato Bake

Ingredients

• 3 large eggplants
• 1 ½ teaspoons salt
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• + 6 more ingredients
• • 1 (10.75 ounce) can tomato puree
  • ¼ cup water
  • 1 pinch ground black pepper
  • 2 (8 ounce) containers plain low-fat yogurt
  • ¼ cup wheat germ or whole wheat breadcrumbs
  • 2 tablespoons grated Parmesan cheese

1. Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft...

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