Wash and cut the eggplants into round slices. Salt each one separately to prevent over-salting. Tilt the tray at an angle and leave them so the bitter juice comes out. Then dry them with a napkin.
Flour each eggplant slice and pat with a fork.
Heat oil in a pan and fry until golden. The stove needs to be on high because otherwise the eggplant slices will require a lot of oil and end up extremely oily.
Take the fried eggplants onto paper towels.
Garnish with dill.