Trim the end of the eggplants.

Slice the eggplants into very thin rounds, about 1/8 inches / 1/3 cm thick. (Preferably use a mandoline)

Sprinkle some salt over the eggplant slices

Dredge each slice in flour (the eggplant slices should be entirely covered with flour).

Turn on the fryer and heat oil to 190°C / 375°F. If you don’t have a thermometer, the bread method works well. Check the temperature of the oil by dropping a cube of crustless white bread in the oil. It should be golden in 60 seconds.

Fry the coated eggplant slices in batches (don’t over-crowd the frying pan) until golden brown. Remove with a slotted spoon and drain on a paper towel.

Crumble the feta cheese and equally spread on top of the eggplant slices.

Generously drizzle with honey just before serving. Enjoy!