Slice the eggplant into 1cm rounds. Dust the disks with the flour and shake off the excess.
Heat a medium sized non-stick frying pan until its screaming hot. * if the pan is very hot, you will be able to use less oil and the eggplant won’t become too greasy
Heat 1tbs of oil in the pan and add 5 or 6 of the eggplant slices. Cook for approximately 5 minutes on each side. You will need to add another tbs of oil to the pan when you flip them over. keep an eye that they become golden brown and cooked through without burning and adjust the flame if necessary.
Remove from the pan and drain on paper towel. Repeat frying the remaining eggplant. Arrange the eggplant on a platter. Splash with balsamic vinegar and sprinkle with salt. Serve warm or cold