Heat up a large skillet with light olive oil (not extra-virgin) or canola oil. When the oil starts to sizzle, fry the eggplant slices in batches of 3 or 4. Cook each side for about 2-3 minutes or until lightly brown. Eggplant absorbs a lot of oil so you will want to keep adding to the pan- just don't add too much.
Fry all the eggplant this way. Set batches aside on paper towels.