Start by slicing the eggplant into ½-inch thick rounds. Sprinkle both sides generously with salt and let it sit in a colander for about 30 minutes to draw out any bitterness. Rinse the eggplant under cold water and pat dry using paper towels until completely moisture-free.

In a large skillet, heat about ½ inch of vegetable oil over medium heat until shimmering but not smoking. Carefully add the eggplant slices in batches, frying them for about 3-4 minutes per side, or until they are golden brown and crispy. Transfer the fried eggplant to a plate lined with paper towels to absorb excess oil.

In the same skillet, drain excess oil, leaving just a tablespoon. Over medium heat, sauté the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and stir in the cumin, coriander, and paprika, cooking for another minute until fragrant. Pour in the diced tomatoes, stirring to combine, and let the sauce simmer for 10-15 minutes until it thickens and the flavors meld beautifully.

On a large serving platter, begin layering the crispy fried eggplant slices with generous spoonfuls of the rich tomato sauce, spreading it evenly over the eggplant. Continue layering until all ingredients are used up, finishing with a final layer of tomato sauce on top.

Add spoonfuls of herbed yogurt over the top. Garnish with minced red onion, vibrant parsley leaves, and a sprinkle of dried mint. Serve the Borani Banjan warm or at room temperature.