Wash the eggplants, cut them into circles or ellipses with a thickness of about 0.4″ (1 cm). Abundantly salt and arrange them in a tray at an angle.
After 20-30 minutes, wash them and dry them well with paper. Optionally, you can sprinkle them with pepper. Heat oil in a deep frying pan.
Ready fried eggplants can drain on a wire rack with a tray underneath. Serve them as a side dish or main dishes, optionally with white sauce or tomato sauce.