Cut eggplants lengthwise into slices about 1/4-inch thick.

Sprinkle eggplant slices with salt to taste.

Let the salted eggplant slices stand for 1 hour to draw out moisture.

Rinse the eggplant slices thoroughly to remove excess salt.

Pat the eggplant slices dry with paper towels.

Heat several tablespoons of oil in a heavy skillet over medium heat.

Sauté or fry one eggplant slice at a time until golden brown on both sides.

Place the cooked eggplant slice on a plate.

Sprinkle the cooked eggplant slice with minced fresh basil, finely minced garlic, salt, and wine vinegar.

Repeat the frying and seasoning process with the remaining eggplant slices, building up several layers of cooked eggplant on the plate.

Let the layered eggplant stand at room temperature for 30 minutes.

Chill the layered eggplant in the refrigerator for at least 30 minutes.

Serve the Badrijani Sunelebit as a salad or a side dish.