Fried Eggplant with Feta and Honey

Directions

1. Trim the end of the eggplants.
2. Slice the eggplants into very thin rounds, about ⅓cm thick. (Preferably use a mandoline).
3. Sprinkle some salt over the eggplant slices.
4. Dredge each slice in flour (the eggplant slices should be entirely covered with flour).
5. Heat oil to 190°C. If you don’t have a thermometer, the bread method works well. Check the temperature of the oil by dropping a cube of crustless white bread in the oil. It should be golden in 60 seconds.
6. Fry the coated eggplant slices in batches (don’t over-crowd the frying pan) until golden brown. Remove and drain on a paper towel.
7. Crumble the feta cheese and equally spread on top of the eggplant slices.
8. Generously drizzle with honey just before serving. Enjoy!

Source: hadiaslebanesecuisine