Slice the eggplants into half-inch rounds and sprinkle with salt. Let them sit for 30 minutes to draw out bitterness.

Rinse the eggplant slices, pat dry, and heat vegetable oil in a skillet. Fry eggplants for 3-4 minutes on each side until golden brown.

In the same skillet, sauté onions until translucent, add garlic, then stir in tomatoes and spices. Simmer for 10-15 minutes until thick.

Layer crispy fried eggplant in a serving dish, pour spiced tomato sauce over it, and add dollops of herbed yogurt.

Garnish with fresh parsley and serve warm or at room temperature with pita bread or rice.