1 

large eggplant

Salt

2 

eggs

2 

Tablespoons milk

1 

Tablespoon honey

Corn flake or cracker crumbs

Butter or margarine

honey, warm

Slice eggplant into 1/4-inch rounds, paring if desired. Sprinkle generously with salt and set aside on paper towels or in a colander for 30 minutes. Rinse slices thoroughly to remove salt and brown juice that has formed. Pat dry. Beat eggs slightly and combine with milk and honey. Dip eggplant slices into egg mixture, then into crumbs, coating both sides. Melt butter in large skillet over medium heat. Add eggplant slices and cook until brown on both sides and fork-tender. Add more butter to skillet as needed. Serve eggplant slices with additional butter and warm honey.