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 it is hot. * if the pan is very hot, you will be able to use less oil and the eggplant won’t become too greasy. You may need to add a little extra oil along the way, but I try to keep it to a minimum.
Add 1tbs of the oil to the pan and 5 or 6 of the eggplant slices. Turn the heat down to medium high and cook for approximately 3 minutes. While cooking, slide the eggplant discs around the pan accasionally to create even browning and to help distribute the oil.
When the discs are golden brown, flip them over and add another tbs of oil. Once again, slide the eggplant around the pan occasionally.
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.