Sprinkle coarse salt on both sides of the eggplant slices. Lay the eggplants flat on a baking rack or plate. Set aside for 20 minutes. Pat the eggplant slices dry and wipe any excess salt off. 

Heat up about ¼ cup of vegetable oil in a 12 inch skillet over medium heat. Once the oil is hot, place about four pieces of eggplants into the pot and fry on both sides until golden brown, about 3 to 5 minutes on each side. Transfer the fried eggplants onto a paper towel lined plate. Continue frying the remaining pieces of eggplant in batches and add more oil to the pan if needed.

Make the dressing: Place the pomegranate concentrate, olive oil, and mint into a bowl. Add salt and pepper. Mix well until combined.

Place the fried eggplant onto a serving plate in a few layers. Evenly pour the dressing over the eggplants and sprinkle the pomegranate seeds on top. Serve warm or cold.