Each slice, 2-4 minutes
- 2 medium eggplants (about 1 lb.)
- 2 cups milk
- Flour for dredging
- Olive Oil such as Barnea, Arbequina or any other mild olive oil
- Honey or Maple Syrup
- Peel the eggplants and slice them across into 1/3-inch slices
- Place the slices in a large mixing bowl and cover with milk. Weigh the slices down with a small plate to keep them submerged in the milk for 1-2 hours. Drain.
- Spread about a cup of flour over a salad-size plate sprinkled with salt. Dredge the eggplant slices in the flour until all sides and edges are covered and then shake off any excess flour.
- Heat about 2 inches of the olive oil in a heavy skillet over medium-high heat. When oil is hot, place eggplant slices (a few at a time) in the hot oil. Oil should be hot enough that the slices sizzle when they hit the oil. Brown lightly on a side for 1-2 minutes and then turn them over for an additional 1-2 minutes. Don't use too many slices at a time, because that will cool the oil, causing the eggplant to absorb too much oil.
- When the slices are evenly browned on both sides, remove and place on paper towels or a wire rack placed on a cookie sheet.
- Drizzle with honey or maple syrup and serve warm.