Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the end off the eggplants. Cut them on a bias, about ½ centimetre thick.

Place the eggplant on a wire rack over a baking sheet, and sprinkle them liberally with salt. Let them sit for about 20 minutes, this will draw out as much bitterness from the eggplant as possible.

Rinse off the eggplant, and place them in a bowl covered with the milk. Let them marinate for at least 1 hour.

Zest the lemon with a rasp.

Measure out the flour.

Set up the fryer by heating the oil to 410°F, or heat oil in a large pot (oil should be at least two inches deep, and closely watch the temperature to stay as close to 410°F as possible.

Before cooking, remove a few pieces of eggplant from the milk, and lightly coat them in flour. Transfer them immediately to the fryer and cook them, turning often. Cook until they are light golden brown, and transfer them with a slotted spoon to a baking sheet lined with paper towels. Lightly Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason them with salt.

Continue to cook the eggplant until all have been cooked. Plate them and drizzle honey all over them, and sprinkle them with lemon zest.