1 3/4 lb Long Narrow Eggplants; Cut
-Into 1/2-Inch Slices
1 tb Coarse (Kosher) Salt
4 lg Cloves Garlic; Crushed In A
-Garlic Press
3 tb Red Wine Vinegar
1/2 c  Olive Oil; Or As Needed
1/4 c  Fresh Cilantro; Chopped
Freshly Ground Black Pepper
-And Salt To Taste

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.