Peel and slice eggplants into 1/4″ round slices.
Place in a medium bowl, cover with milk and a couple pinches of salt.
Place a weighted plate on top of eggplant to keep submerged for 1 to 2 hours.
Place flour with a couple pinches of salt in a bowl, take the eggplant directly from milk, allowing it to drain slightly and dredge in flour.
Remove excess flour and deep-fry until golden-brown, then drain on paper towels.
Serve immediately with a drizzle of orange blossom honey, and a side of honey for additional dipping.
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