Cut the eggplant into ½ inch (1.25 cm) thick diagonal slices, season the slices of eggplant generously with sea salt on both sides, add the the slices of eggplant into a colander and let them sit for 30 minutes

Meanwhile, crack one egg into a large bowl, season with ¼ tsp (1.5 grams) sea salt and whisk together until well mixed, then add in ¾ cup beer at room temperature and whisk together, then slowly add in 1 cup all purpose flour as you continue to whisk, once all the flour has been added and you end up with a light creamy batter with no lumps, set it aside

After 30 minutes, rinse the slices of eggplant to remove the salt, then pat each one completely dry, cut each slice into ½ inch (1.25 cm) thick slices to end up with your fries, then place them in a single layer and season with sea salt & black pepper

Heat a large fry pan with a medium heat and add in ½ cup extra virgin olive oil

While the olive oil is heating, add the eggplant fries into the bowl with the reserved batter and mix together until each fry is evenly coated in the batter

After heating the olive oil for 5 minutes, start adding the eggplant fries into the pan, making sure to shake off any excess batter and that they´re all in a single layer (cook in batches), after 3 minutes flip the fries to cook the other side, after a total cooking time of 6 minutes, remove them from the pan and transfer into a dish with paper towels, continue to cook in batches until they are all done

Once all the eggplant fries are done, transfer them into a serving dish, drizzle a generous portion of honey over the fries and sprinkle with finely chopped parsley, enjoy!