Rinse eggplants and cut lengthwise into 1 cm (approximately 1/2 inch) thick slices. Sprinkle with salt and let sit for 10 minutes on paper towels.
Meanwhile, saute garlic and onions in 2 tablespoons of hot oil. Add minced meat and cook until meat is crumbly. Add tomatoes and oregano and simmer for about 10 minutes. Season with salt and pepper.
Pat eggplant dry and cook in 2 tablespoons of hot oil on both sides until brown. Drain on paper towels.
Grease a baking dish with remaining oil. Line with a layer of eggplant. Add half of the meat mixture and repeat, finishing with a layer of eggplant. Bake in a preheated oven at 180°C (approximately 350°F) for 30-40 minutes. During the last 10 minutes, top dish with cherry tomatoes. To serve, slice moussaka in dish and place on plates. Garnish with cilantro.