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