Peel and slice the aubergines. Layer the slices in a colander, sprinkle liberally with salt and let them drain for an hour. Rinse in running water, drain, then pat the slices dry. Dredge them in flour, then sauté in a frying pan in a small quantity of oil (enough to cover the bottom of the pan), adding more oil as needed. Drain on absorbent paper, sprinkle with salt and serve hot.