3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
1/4 cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
1/4 cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese