Arrange the sliced eggplant in one single layer on 1 or two plates and sprinkle with some sea salt. Place another plate on top with some weights and let sit for 20-30 minutes. 

Brush off excess salt and pat dry from the released liquid with a clean kitchen towel.

Cover the bottom of a pan with high smoke point oil and heat over medium high heat. Fry the eggplant in two or three batches until golden brown on both sides and completely cooked through. Let excess oil drip off on some paper towels.

Mix together garlic and yogurt in a bowl, add some water if the yogurt is too thick. You want it to be thick but not too runny.

Place olive oil in a pan over medium heat, add the herbs and stir-fry until they become crispy but not burnt. Then immediately pour the herbs along with the oil into a heat safe bowl.

Place the fried eggplants on a serving plate in a single layer just slightly overlapping. Sprinkle some flaky salt to taste and drizzle the garlic yogurt on top. Finish with the herb oil and Aleppo chili flakes. Serve with bread.