Slice eggplant into about 1/4 inch slices
Mix yogurt, curry powder, cayenne, alt and lime and set aside
Place enough oil to cover the bottom of a pan and set it on the stove on a medium flame
As it heats up, crush almonds (this can be done in a food processor for a more uniform coating, or you can place the almonds in a plastic bag and use a hammer or rolling pin and have at it)
Spread spiced yogurt dip on each side of the slices of eggplant
Coat with the almond mixture
And, when oil is hot, fry eggplant slices for about 2-3 minutes on each side
Drain on paper towels, sprinkle with parsley and crushed pepper flakes and enjoy