YIELD: 6-8 servings
DIRECTIONSSlice eggplant into 1/4-inch rounds. 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.In a shallow bowl, beat eggs slightly and combine with milk and honey; set aside. Place flour on a plate; set aside. Place corn flakes in a shallow bowl. Dust eggplant slices with flour, dip into egg mixture, and then coat with corn flakes, coating both sides. Melt 2 Tablespoons 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.