I'll share my recipe, if you'll share yours, August 11, 2012
Sauteed Eggplant with Honey and Thyme
1 large eggplant
2 cups milk
1/2 cup flour
3-5 Tb. olive oil
3 Tb. honey
2 Tb. fresh thyme leaves
Peel the eggplant and slice it into thin 1/8 inch rounds.
Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate over night.
In a small pie pan, mix the flour with 1 tsp. salt. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Line a plate with paper towels.
When the oil is hot, dredge a few slices of eggplant in the flour and tap off the excess. Gently place them in the skillet and pan fry for 2 minutes per side. Remove and place on the plate to drain.
Repeat with the rest of the eggplant, adding oil to the skillet as needed. Sprinkle the slices with a little more sea salt as they come out of the skillet.
Serve warm, drizzled with honey and sprinkled with thyme.
Preparation time: 20 minute(s) active time
Cooking time: 12 minute(s)
Number of servings (yield): 4