Turn on the broiler.
Arrange the slices of eggplant on a cookie sheet, drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon of salt.
Broil on each side for a few minutes until golden brown.
Set the oven temperature to 375 degrees.
In a fry pan, heat the remaining olive oil and sauté the garlic over medium heat for two minutes.
Add the remaining 1 tsp salt, turmeric, curry powder, paprika, pepper, and tomato paste. Stir all together for another minute.
Add the broth to the pan and bring to a boil. Once boiling reduce to simmer for 5 minutes.
Pour 1/3 of the liquid into a 9x12 baking dish and spread across the bottom.
Arrange ½ of the eggplant slices and tomato slices on top of the sauce.
Sprinkle half of the cilantro on top of the tomato slices.
Pour over another 1/3 of the sauce.
Repeat with another layer of eggplant, tomatoes and cilantro.
Finish with the remaining liquid by pouring the rest over the top.
Cover the baking dish with foil and place in the oven for 40 minutes.
Remove the foil and cook another 5 minutes.
Mix together the Greek yogurt and garlic salt.
Serve with the Borani Banjan and Naan bread.