Salt eggplants all over with 1 tablespoon kosher salt.
Layer in a large colander set in the sink. (Lay a plate over the eggplant and weight the top with cans to help press out excess liquid.)
Let drain about ½ hour, rinse and pat dry.
Place the flour on a plate.
Dip each slice of eggplant into the flour to cover on both sides. (Work quickly, as you do not want the eggplant to absorb too much flour or they will become too soggy to fry.)
Fry the eggplant slices in preheated oil (approx 375 degrees)until they are golden brown.
Remove them from the oil and place them onto a brown paper to absorb any excess oil.
Preheat oven to 325 degrees