Place the eggplant slices onto a tray in one layer. Sprinkle both sides of the eggplant with a pinch of kosher salt. Set aside for 30 minutes. Pat the eggplants dry with a towel.

Fill a large, heavy-bottomed pan, with 1-inch of oil and set over high heat. Once the oil is sizzling, gently place about five eggplant slices into the pan in one layer and fry on both sides until golden brown, about 3-5 minutes per side. Transfer the fried eggplants onto a paper towel-lined tray and continue frying the remaining eggplant slices in batches.

Plate the eggplant slices in one layer on a platter. Sprinkle the garlic and cumin over the eggplant slices. Serve warm.