1
Slice and quarter eggplant and place in a colander in the sink. Salt liberally and let sit for 30 minutes.
2
In a sauce pan, combine both cans of tomatoes, garlic, basil and oregano. Simmer on low.
3
In a skillet, saute onions in olive oil until just turning soft. Rinse salt from eggplant and add to pan with onions. Turn heat to medium and cook until eggplant is just starting to turn soft, approximately 10 minutes.
4
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with cooking spray.
5
Spead a little of the tomato sauce in the bottom of the dish. Arrange half of the eggplant mixture on the bottom of the dish. Pour half of the tomato mixture on top, followed by the greek yogurt. Layer the rest of the eggplant, followed by the rest of the tomato sauce.
6
Cover dish with foil and bake for 15 minutes. Uncover and sprinkle with breadcrumbs, parmesan and mozzerella cheese. Bake for another 15-20 minutes or until topping is melty and brown.