Peel eggplants and slice into very thin slices (about 1/4"). Mix together ground almonds, flour and salt in a medium bowl. Heat about 1/4" of vegetable oil in a large skillet. Dust each eggplant slice in almond mixture and fry in batches in skillet, turning, until deep golden brown. While they're frying, sprinkle a little brown sugar on both sides as you turn them. Drain on paper towels and keep warm in oven until all are cooked. Serves 6.
They're practically like a snack, an 'eggplant chip', so you can eat them warm right from the stove. Or, serve them as an accent dish to a big salad, or a pot of vegetable soup.