Slice eggplant in 1/4 inch slices. Arrange on towel and sprinkle with rock salt. Let sit about 1 hour or until beads of water form on surface. Dry well, rubbing off salt.
In a small amount of hot olive oil, quickly fry eggplant until browned. Drain well on paper towels. Place a layer of eggplant in a flat glass or ceramic casserole dish and sprinkle with crushed garlic, chopped basil and wine vinegar. Repeat until all eggplant is used. Refrigerate at least 4 hours. Serve cold or at room temperature.
