Salt the sliced aubergine and leave it half an hour; the water that comes out is water that would otherwise dilute the dish. Bake the slices dry before assembling rather than frying them, which is both lighter and the only reason this stays out of the fried category.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.