Baked Eggplant with Yogurt Sauce (Boryani)

Yogurt Sauce: On cutting board and using side of knife, mash garlic with salt until in smooth paste. In bowl, whisk yogurt, garlic paste and 1/2 tsp (2 mL) of the thyme. Set aside. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Cut eggplants into 1/2-inch (1 cm) thick rounds; arrange in single layer on foil-lined rimmed baking sheets. In small bowl, whisk 1/4 cup (50 mL) of the oil with 1/2 tsp (2 mL) each of the salt and pepper; brush over eggplant. Broil about 8 inches (20 cm) from heat and turning once, until softened, browned and edges are wrinkled, about 20 minutes.

Meanwhile, in large skillet, heat remaining oil over medium-high heat; fry onion until golden, about 5 minutes. Add tomatoes, tomato paste and remaining salt and pepper; bring to boil. Reduce heat and simmer until liquid is evaporated and spoon drawn through sauce leaves gap, about 8 minutes.

Arrange half of the eggplant in greased 13- x 9-inch (3 L) glass baking dish; top with 1 cup (250 mL) of the tomato sauce. Top with remaining eggplant then remaining tomato sauce. Sprinkle with 2 tbsp (25 mL) of the parsley. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake in 375°F (190°C) oven until bubbly, about 25 minutes. To serve, pour yogurt sauce over eggplant. Sprinkle with remaining thyme and parsley.