Step 1

Cut the eggplant in round slices or in matchsticks, depending on your preference.

Step 2

In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).

Step 3

Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.

Step 4

Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)

Step 5

Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.