Cut the eggplant without peeling it, and put it on a bowl with icy-cold water. You should have cut it in thin slices; the thinner, the better.

Dry the slices with paper towels and put them inside a plastic bag. Put some flour inside the bag, close it leaving air inside and shake it. If the slices are not covered enough, add more flour and shake the bag again.

Deep fry the eggplant slices until they are crispy and golden. If you don't want to fry them you can bake them.

Drain the excess oil and add some honey while they're hot. You can try honey, molasses or maple syrup.