1 3/4 lb Long Narrow Eggplants, Cut Into 1/2-Inch Slices
1 tbsp Coarse (Kosher) Salt
4 large Cloves Garlic, Crushed In A Garlic Press
3 tbsp Red Wine Vinegar
1/2 cup Olive Oil, Or As Needed
1/4 cup Fresh Cilantro, Chopped
Freshly Ground Black Pepper And Salt To Taste
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Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant. Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the fried slices to a large bowl, without draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for at least 2 hours before serving.
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