Clean the eggplant, cut it into slices, salt and leave it in a colander for about 30 min. While it's draining, prepare the tomato sauce as follows. Saute the finely chopped onion and grated carrot in 1 tbsp (15 ml) oil. Once braised a bit, add the chopped parsley, pinch of paprika, pinch of sugar, stir and add the flour.
Once the flour is braised a bit, pour in the tomato juice while stirring nonstop, leave it for 1 min. for the sauce to thicken a bit and remove from the stove.
Once the eggplant slices are drained, rinse them and grill lightly on both sides in a grill pan. In a bowl, beat the egg and yoghurt. Once the sauce and eggplants are ready, start arranging the dish.
Arrange 1/2 the eggplant slices in a small oven dish, pour on 1/2 the sauce, distribute egg/yoghurt, then the remaining eggplant and sauce.
Bake at 374°F (190 °C) for 15-20 min.