Directions

1. Wash each eggplant and cut lengthwise into 1/2 inch thick slices.

2. Generously salt both sides of each slice.

3. Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the eggplant to release its bitter liquid

4. Let the sliced eggplants sit for about 20-30 minutes.

5. Heat avocado oil in a pan on high heat. Then fry each eggplant for about 1 minute on each side or until golden brown.

6. Place a paper towel on a plate before transferring the fried eggplant to absorb any extra oi

7. Cut each tomato into 8 equal wedges and grate or press 2 garlic cloves through a garlic press. Combine 1/2 cup mayonnaise and pressed garlic into a small bowl and set aside.

8. Spread the garlic mayonnaise onto one side of each eggplant.