Baked Eggplant with Yogurt

Ingredients

• 4 tbsp extra virgin olive oil
• 1 red onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 398ml can diced tomatoes
• 2 tsp sundried tomato paste
• 1/2 cup dry red wine
• 1 bay leaf
• 2 tbsp parsley (chopped)
• 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)
• 1/2 tsp ground cumin
• 400 g plain low-fat yogurt
• 2 eggs (beaten)
• 2 1/2 tbsp Parmesan cheese (freshly grated)