You can use Italian, globe or graffiti eggplants.
Wash the eggplants and slice them into ½-inch thick pieces.
Cut the roma tomatoes in half
Sprinkle the eggplants with salt and let them sit for 45 minutes
After 45 minutes, you see the eggplants have release their bitter liquid.
Pat dry the eggplant slices using paper towels and make sure they're dry.
Shallow fry the eggplants on both sides until they're fully cooked and tender.
Fry the tomatoes on both sides as well.
Place the fried eggplant and tomatoes on a platter.
Add the fried garlic and serve with some garlic yogurt sauce.