Ingredients
Cilantro-Yogurt Sauce
3/4 c. whole milk plain yogurt, 1/4 c. chopped fresh cilantro, 1 T. fresh lemon juice
Eggplant Curry
2 med. eggplants (~1.5#s total), cut crosswise into 1/3" thick slices
3 T. veg oil
1 med onion chopped
1 lg. carrot chopped
5 med plum tomatoes chopped
2 T. curry powder, divided
2 t. ground coriander
2 t. ground cumin
t. ground cardamom
pinch of saffron
1/2 c. dry white wine
1 c. a-p flour
1/2 c. grated Parmesan cheese
Preparation
Cilantro Yogurt Sauce: Mix all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate. Do ahead. can be made 1 day ahead. Keep chilled.
Eggplant Curry: Sprinkle eggplant slices lightly with salt. Let stand 30 min. Meanwhile, heat 1 T. oil in large saucepan over med. heat. Ad onion, carrot, tomatoes, 1.5 T. curry powder, and remaining spices. Sprinkle with salt n pepper; saute veggies unnitl soft, about 6 min. Add wine; sitr until almost dry, about 2 min. Cool slightly. Puree in blender until smooth. Strain. Preheat oven to 350F. Place flour in shallow bowl. Pat eggplant slices dry. Sprinkle with remaining .5 T curry powder, then coat w/ flour. Heat 2 T. oil in large skillet over med. heat. Working in batches adding more oil as needed, fry eggplant slices until golden brown and tender, about 2 min. per side. Transfer to baking sheet. Lightly oil 11x7x2" baking dish. Place about 1/3 of eggplant slices over bottom of dish. Spoon about 1/3 curry sauce over eggplant; sprinkle w/ 1/3 cheese. Repeat layering 2 more times. Bake until bubbling around edges and cheese is golden brown, about 1 hr. If want to do ahead: Can b made one day ahead. Cool, cover, and chill. Uncover and rewarm in 300F oven until heated thru, about 30min. Divide cilantro yogurt sauce among plates, spreading w back of spoon into large circle. Cu into eggplant squares and place atop sauce.
