Lay eggplant slices on a paper towel and sprinkle with salt. Let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels. Lightly dust each slice with flour on both sides, shaking off excess
Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2–3 minutes per side, until golden brown and tender. Drain on paper towels
Arrange fried eggplant on a serving platter. Top with crumbled feta, toasted pine nuts, and chopped herbs, finish with a drizzle with olive oil. Serve warm or at room temperature
