Start by slicing the eggplant into even rounds, about ½ inch thick. Sprinkle salt over the slices and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry.

In a large skillet, heat enough oil over medium heat to cover the bottom. Once hot, carefully add the dried eggplant slices in a single layer. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain.

In the same skillet, lower the heat and add the minced onion. Sauté for about 5 minutes until soft, then add the spices and stir for 1 minute. Pour in the tomato sauce and simmer for 10 minutes.

Layer the crispy fried eggplant slices in a serving dish and pour the warm tomato sauce over the top, ensuring each piece is coated.

Add a generous dollop of herbed yogurt over the sauced eggplant. Spread elegantly.

Garnish with freshly chopped parsley and mint. Serve immediately while warm, as a main dish or part of a mezze platter.