Set the oven to broil. Cut eggplant into ½" thick slices on a bias. Arrange the eggplant slices on 2 baking sheets, drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 3~5 minutes or until lightly browned. Flip and repeat for another 1~2 minutes or until soft and golden brown. Set aside.Turn the oven down to 375°F.

Heat olive oil in a medium saucepan on medium heat. Add the garlic and sauté until lightly browned and fragrant. Make sure to not burn the garlic.

Add tomato paste, turmeric, curry powder, paprika, salt and pepper. Mix well and cook for 1~2 minutes.

Add the vegetable broth and bring the mixture to a boil on high heat. Lower the heat and simmer for 5 minutes, stirring frequently.

Pour ⅓ of the tomato sauce in a 9"x13" baking pan or into individual baking dishes and spread it across the bottom. Arrange ⅓ of the eggplant slices on top of the sauce. Sprinkle half of the cilantro over the eggplants and then layer half of the tomato slices evenly over the eggplant.

Pour on the other ⅓ of the sauce. Repeat with ⅓ of the eggplant, remaining cilantro and tomato slices. Finish the dish with the remaining eggplant, drizzling the last ⅓ of the sauce making sure to cover all the veggies.

Cover the dish tightly with aluminum foil and bake for about 20~30 minutes or until the mixture is bubbly; then remove the foil and bake for another 5 minutes. Remove from the oven and cool slightly before serving. Top with garlic yogurt just before serving.

Mix minced garlic in the yogurt, season with salt & pepper.

Pour the garlic yogurt over the baked eggplant and sprinkle with lot of dried mint. Serve with pita or naan bread.