1 (1-lb) eggplant
1 3/4 teaspoons salt
1/2 cup extra-virgin olive oil
1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 Turkish or 1/2 California bay leaf
3 garlic cloves, minced
1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2 teaspoon paprika (not hot)
1/8 teaspoon ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
Garnish: fresh flat-leaf parsley leaves, torn into pieces