Grab a medium to large sized bowl and add 3 cups of water, 1 Tbsp of flour and sea salt. Mix all together.

Cut the eggplant into ¼ inch thick slices

Add the eggplant slices to the bowl with the water, cover with a cloth and let rest for 25 minutes

After 25 minutes take the eggplant slices out of the water and pat dry

Grab a medium sized frying pan and turn the heat to a medium to high fire

Add ½ cup of extra virgin olive oil to the pan

While the oil is heating add ½ a cup of flour to a medium sized bowl, season with sea salt and mix together

Start adding the eggpalnt in batches to the flour and coat each slice well

Once the oil gets hot season the oil with sea salt and start adding the coated slices of eggplant to the pan in batches, to not overcrowd the pan

Cook between 1-2 minutes per side

Once cooked add to a plate with a paper towel to remove the excess oil

Transfer the cooked eggplant slices to a clean plate

Drizzle some honey on top of the eggplant slices