INGREDIENTS

• 2 eggplants
• 2 cups whole milk
• Flour; for dredging
• Salt; to taste
• Olive oil; for frying
• Honey; to drizzle

INSTRUCTIONS

Peel eggplants (or keep the peels on if preferred) and cut into 1/3″ slices. Transfer eggplants to a dish and cover with milk and refrigerate for 1-2 hours; drain. Combine flour and salt and dredge eggplant slices in mixture. Sprinkle eggplant with additional salt. Heat olive oil in a fry pan over a medium-low flame. Add eggplants to hot oil and fry until golden brown. Place on paper to drain excess oil and serve with a generous drizzle of honey.