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Heat at least 4 inches oil in a deep pot to 375 degrees F.
Dredge the eggplant slices in flour and deep-fry until golden brown. Avoid frying too many at once, as the temperature of the oil will drop causing the eggplant slices to become overly greasy and limp. Place the eggplant slices on paper towels to absorb the excess oil.
Place the eggplant slices on a dish. Drizzle with the melted chocolate and sprinkle the toasted almonds on top. Let the eggplant sit at room temperature, before serving.