Cut eggplant and zucchini into thick slices. Sprinkle eggplant with salt and let stand until some of the water is drawn out, about 10 minutes. Rinse eggplant with cold water and pat dry. Dredge eggplant and zucchini slices into flour. Heat olive oil in a pan. In batches, fry vegetables until golden-brown. Layer vegetables in a shallow baking dish.
Peel and finely chop garlic and season with salt and pepper. Combine garlic with red wine vinegar and olive oil and bring briefly to a boil. Pour dressing over vegetables. Strip rosemary needles from branches and sprinkle on top of vegetables. Let cool.