Mediterranean Chickpea Salad with Za'atar Fried Eggplant

large eggplant, thinly sliced (no more than 1/4 inch in thickness)

Salt

oil for frying, preferably extra virgin olive oil

cooked or canned chickpeas, drained

Za'atar spice, divided

Roma tomatoes, diced

English cucumber, diced

small red onion, sliced in 1/2 moons

chopped parsley

chopped dill

garlic cloves, minced

large lime, juice of

Early Harvest extra virgin olive oil

Salt+Pepper