Rinse aubergines and cut into 5mm thick slices. Sprinkle slices with salt and layer on a plate. Set another plate on top and set aside for 30 minutes.
Rinse aubergine slices and pat dry. Heat 1 to 2 tablespoons olive oil in a pan and fry aubergines in batches, about 2 minutes on each side. Set slices on a plate lined with kitchen paper to absorb the oil.
Layer aubergine slices into a shallow dish and sprinkle with freshly chopped parsley, basil and sage, salt and pepper, remaining olive oil, minced garlic and white wine vinegar.
Cover and marinate for at least 8 hours or overnight in the fridge.