Prepare the Vegetables:

1. Wash the eggplant, zucchini, and potato thoroughly. Slice them into thin, even rounds to ensure even cooking.
2. Finely chop the garlic and set it aside.

Cook the Vegetables:

1. Heat a skillet over medium heat and lightly grease it with oil.
2. Add the potato slices to the skillet. Cook for 5-7 minutes, flipping occasionally, until golden brown and tender.
3. Repeat the same process with the eggplant and zucchini slices until soft and lightly caramelized.
4. Add the chopped garlic to the skillet during the last minute of cooking and sauté until fragrant.

Season the Vegetables:

1. Sprinkle the cooked vegetables with salt, turmeric, and black pepper. Toss gently in the skillet to evenly coat the slices with seasoning.

Assemble the Burger:

1. Start by layering the potato slices on the bottom bun or bread slice.
2. Add a layer of eggplant slices, followed by zucchini slices.
3. Place slices of fresh tomato on top of the cooked vegetables.
4. Top with a dollop of yogurt and a sprinkle of freshly chopped parsley for a refreshing finish.

Serve:

1. Place the top bun or second slice of bread over the layered vegetables.
2. Serve warm with a side salad, roasted veggies, or dipping sauce for a complete meal.