Sprinkle both sides of eggplant slices with salt; then place in a bowl and cover with water. Allow to soak for 15 minutes; then remove slices from water and allow to dry on paper towels. This method of salting is common to some parts of Palestine and Jordan. The fried eggplant that has been salted in this manner tends to be crispier on the outside and moist inside.

Heat oil in a frying pan and fry eggplant slices over high heat, turning them over until they brown on both sides; add more oil if necessary. Remove with a slotted spoon, place on a serving platter and set aside.

Prepare a sauce by mixing remaining ingredients, except parsley. Spread sauce evenly over eggplant slices. Garnish with parsley and serve.