Crispy Eggplant with Herbed Yogurt Sauce

Name: Crispy Eggplant with Herbed Yogurt Sauce
Ingredients: 1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant); 3 cups whole milk; 1 cup all-purpose flour; 1 cup chickpea flour; 1 egg, lightly beaten; 1 tablespoon dry yeast, bloomed in 1/2 cup of warm water; 1 pinch saffron, bloomed in 1 quart water; 6 cups canola oil; Herbed Yogurt Sauce, recipe follows; 1 cup whole milk yogurt; 1 lemon, zested; 1/2 clove garlic, grated; 1 tablespoon chopped fresh mint leaves