Adapted from www.aspicyperspective.com
1 large eggplant
1-2 c. milk (or milk substitute)
½ c. flour
3-5 T. olive oil
3 T. honey
2 T. fresh thyme sprigs
Peel the eggplant and slice it into thin 1/8 inch rounds. Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate over night.
In a small pie pan, mix the flour with 1 tsp. salt. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Line a plate with paper towels. When the oil is hot, dredge a few slices of eggplant in the flour and tap off the excess. Gently place them in the skillet and pan fry for 2-4 minutes per side. Remove and place on the plate to drain. Repeat with the rest of the eggplant, adding oil to the skillet as needed. Sprinkle the slices with a little more sea salt as they come out of the skillet. Serve warm, drizzled with honey and sprinkled with thyme.