Sprinkle the egg plants with salt and put between kitchen paper for 30 minutes.
Mix the garlic, parsley and chillies.
Dry the slices of eggplant well and bake in a good layer of oil. A wok is ideal for this. Bake until light golden brown on both sides.
Drain on kitchen paper. Or if you have a deep fryer, fry them for 5 minutes at 180°C. Halfway through, you turn them over.
Place them on a platter, sprinkle with the leaf parsley garlic mix and sprinkle with the red wine vinegar.