Cut the aubergine lengthways into ⅛ inch (3 mm) slices. Place in a colander, sprinkle liberally with salt and leave for an hour to drain. Rinse under cold water. Dry by squeezing a few slices at a time in a tea-towel.
Heat the oil in a large frying pan until it is quite hot. Fry just enough aubergine slices to fit comfortably in one layer, and cook until they tender and golden, about 5