Slice the eggplant into ½-inch thick rounds and sprinkle with salt. Let rest in a colander for 30 minutes, then rinse and pat dry.

Heat frying oil in a skillet over medium heat. Fry eggplant slices for 3-4 minutes on each side until golden brown. Transfer to paper towels.

In a saucepan, heat olive oil, add garlic and sauté for 1 minute. Stir in spices, add tomatoes, tomato paste, brown sugar, and salt. Simmer for 8 minutes until thickened.

In a bowl, mix yogurt, lemon zest, mint, and parsley until smooth. Add a pinch of salt if needed.

Spread a layer of yogurt sauce in a serving dish, layer with fried eggplant, and top with spiced tomato sauce. Add more yogurt on top if desired.

Serve warm or at room temperature, garnished with parsley and mint. Pair with Afghan bread or rice.