Slice the eggplant into rounds and place them on a tray.

Sprinkle salt generously on both sides of the eggplant slices and let them drain for 10-15 minutes to remove excess moisture.

Preheat your oven to 200°C (400°F) with a ventilated setting.

After draining, pat the eggplant slices dry with a paper towel.

Drizzle olive oil over the eggplant slices.

Season with pepper, oregano, and paprika on both sides.

Add the minced garlic, rosemary, and bay leaf to the tray.

Place the seasoned eggplant slices in the preheated oven.

Bake for 15 minutes, or until the eggplant is tender and slightly golden.

In a small bowl, mix the yogurt with 1 tablespoon of mayonnaise.

Add chopped parsley and a pinch of paprika to the mixture. Stir well.

Remove the eggplant from the oven and let it cool slightly.

Serve the roasted eggplant warm with a dollop of the yogurt sauce on top.

Garnish with additional chopped parsley if desired.