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. Let the sliced eggplants sit for about 20-30 minutes.
Heat avocado oil in a pan on high heat. Then fry each eggplant for about 1 minute on each side or until golden brown.
Place a paper towel on a plate before transferring the fried eggplant to absorb any extra oil.
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.
Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up tightly.
These can be made 2-3 days in advance. Just keep them in the fridge until ready to serve. They still taste great at room temperature.