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This looks like a good Recipe
Similar to the one I use to prepare this dish. But I have a few tips to add, concerning the tomato sauce and the way you can serve this dish.
> I use onion for the tomato sauce too and less garlic. Sometimes I use a green and a red chopped pepper too, which I saute with the onion, before adding the salca or the fresh tomato (try to use fresh ripe tomato, instead of ready salca. It tastes better, as long as u add some sugar while boiling it). Maydanoz is something I also add.
> I don't use wine in this sauce. It's better without it.
> I don't always spread the sauce over the eggplants. Most of the times I put the eggplants in the sauce pan, just when the sauce is ready, leave it in there for 5-10 mins and then serve it all together.
> If you add fried long green peppers in the sauce together with the eggplants, the dish will be even more delicious. But then, you don't have to use chopped peppers in the sauce.
> If you prefer it with yoghurt, then cut the eggplants in a round shape, not lengthwise. When you fry them, dry them up in kitchen paper and serve them like a tower, putting one eggplant, some youghurt sauce, then another eggplant and so on. The result is really cute. I use this way to serve eggplants as a salad. But the other way is a real dish on it's own.
>Never forget to sprinkle the eggplants with salt and set them aside for 30 mins at least before frying them. This way they never taste bitter.
Afiyet olsun! 
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