Baked Eggplant with Yogourt

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 can (398 ml) diced tomatoes
• 2 teaspoons sundried tomato paste
• ½ cup dry red wine
• 1 bay leaf
• 2 tablespoons chopped parsley
• pepper to taste
• 3 small eggplants, about 700 g in total, cut into 1 cm slices
• 3 zucchinis, about 450 g in total, thinly sliced
• ½ teaspoon ground cumin
• 400 g plain low-fat yogourt
• 2 eggs, beaten
• 2½ tablespoons freshly grated Parmesan cheese