Eggplant (Aubergine) With Savory Sauce

• 1 medium yellow onion, sliced
• 14 cup vegetable oil or 14 cup canola oil
• 1 12 lbs eggplants, sliced 1/2-inch thick
• 1 cup plain yogurt
• 14 teaspoon salt (optional)
• 14 teaspoon white pepper
• 1 12 teaspoons dried mint, crushed
• 2 garlic cloves, minced
• paprika

1. Preheat the oven to 350F.
2. In a skillet, saute the onion in the oil until translucent (soft).
3. With a slotted spoon, remove the onions to a bowl and set aside, keeping the oil in the skillet.
4. Cook HALF of the eggplant in the skillet on medium-high until tender and golden on both sides, about 10 minutes or so --
5. Repeat this with the remaining HALF of eggplant.
6. Arrange the eggplant in a greased 11 X 7 baking pan and arrange the onions equally atop the eggplant slices.
7. In a small bowl, combine the yogurt, salt, pepper, mint leaves and garlic.
8. Distribute this mixture equally atop the eggplant/onion slices; sprinkle with paprika.
9. Bake in the preheated 350F oven for 15 min and serve.

yellow onion, vegetable oil, eggplants, plain yogurt, salt, white pepper, mint, garlic, paprika

Taken from www.food.com/recipe/eggplant-aubergine-with-savory-sauce-154634 (may not work)