Preheat the oven to 375 degrees. Trim the stems and ends from the eggplants. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant lengthwise into ½-inch-thick slices, and place in a colander. Sprinkle with the 1 tablespoon salt, and let drain for 1 hour. Rinse under cool running water, drain thoroughly, and pat dry. Whisk the eggs in a wide, shallow bowl, and season with salt and pepper. Spread the flour out evenly in a wide, shallow bowl. Dredge the eggplant slices in flour, shaking off the excess. Dip the floured eggplant into the eggs, and set in a colander to drain until ready to fry.