Slice the eggplant into even, round pieces about half an inch thick. Sprinkle with salt and let sit for 30 minutes. Rinse and pat dry.

Heat vegetable oil in a skillet over medium heat. Fry the eggplant slices until golden brown, about 4-5 minutes per side. Drain on paper towels.

In the same skillet, sauté minced garlic in leftover oil until fragrant. Add spices and toast for another minute. Add tomato sauce and simmer for 10 minutes.

Layer half of the fried eggplant in a serving dish, pour half of the sauce over it, then repeat with remaining eggplant and sauce.

Mix yogurt with minced herbs and spread over the top of the final layer. Garnish with extra herbs.

Serve warm or at room temperature, optionally with pita or rice.