Honey Pan-Fried Eggplant
Prep time
Cook time
Total time
  • 1 large eggplant, peeled
  • 3 cups milk
  • ¼ cup olive oil or vegetable oil
  • ¾ cup flour
  • honey (for drizzling)
  • salt, to taste
  1. Slice the eggplant into slices ⅛th of an inch thick. Place the slices into a container and add the milk. Allow the eggplant to marinate for at least 8 hours.
  2. Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of oil.
  3. Dredge a few slices of eggplant in the flour. Once the pan is hot, add the slices. Fry for 2 to 3 minutes per side, until golden brown. Place the cooked eggplant on paper towels to drain and sprinkle with salt. Repeat with remaining eggplant, adding more oil when nessessary.
  4. Serve immediately with a drizzle of honey.
Recipe by That Oven Feelin' at http://thatovenfeelin.com/honey-pan-fried-eggplant/