Extraordinary Eggplant




1 large eggplant
1/3 c. Burleson's Pure Honey
2 eggs
2 Tbs. milk
1/2 c. flour
5 c. crushed corn flakes
1/4 c. unsalted butter, divided
1/2 c. honey, warmed, for serving

Slice 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 honey and milk. Place flour on a plate and 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 Tbs. 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. Makes 6-8 servings. Serving suggestion: Serve with bacon or ham steaks for a hearty breakfast alternative to pancakes.

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Be Natural
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