Baked eggplant with yogurt | Reader's Digest Asia

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 can chopped tomatoes, about 400 g
• 2 teaspoons tomato paste
• 100 ml dry red wine
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• salt and pepper
• 3 eggplant, about 700 g in total, cut into 1 cm slices
• 3 zucchini, about 500 g in total, thinly sliced
• ½ teaspoon ground cumin
• 1⅔ cups (410 g) low–fat natural yogurt
• 2 eggs, beaten
• ⅓ cup (35 g) freshly grated parmesan