1 3/4lb long narrow eggplants, cut into 1/2 inch slices
1tb coarse salt
4lg cloves garlic, crushed in a garlic press
3tb red wine vinegar
1/2c olive oil
1/4c fresh cinatro, chopped
Freshly Ground Black Pepper And Salt To Taste

Instructions

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.