Eggplant

 1 eggplant

sea salt 

pepper

1/4 cup olive oil

1/4 cup flour

2 eggs

honey

goat cheese

chives, diced

Cut the eggplant on a diangle.  Sprinkle with sea salt on both sides. Set in a colander for 30 minutes to release the water.  Rinse in cold water to remove all the salt.  Pat dry with paper towels.

Lay out eggplant slices in a single layer and sprinkle with sea salt and pepper on both sides. Heat a pan on stove to medium heat with olive oil.

In a bowl add 1/4 cup all-purpose flour.  In another bowl add 2 eggs seasoned with salt and pepper. Whisk together. Dip each eggplant slice in flour and then egg mixture.  Place in the heated pan. Fry in batches, 3 at a time for 3 minutes on each side.  Flip using 2 spoons for better control. Tranfer to a plate with a paper towel to soak up any oil.  

Place on a serving platter.  Top with honey, goat cheese and chives.  Serve.