Slice the eggplants into thin rounds or sticks, approximately 1/4 inch thick.

Place the eggplant slices in a large bowl and cover them completely with the milk. Let them soak for 30 minutes. This removes bitterness and helps create a crispier texture when fried.

While the eggplant soaks, combine the honey and chopped rosemary in a small saucepan. Warm over low heat for 2-3 minutes to infuse the flavor, then set aside.

Drain the eggplant slices and pat them thoroughly dry with paper towels.

In a shallow dish, mix the flour with the salt and black pepper.

Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).

Dredge the dried eggplant slices in the seasoned flour, shaking off any excess thoroughly.

Fry the eggplant in batches, being careful not to crowd the pan, for 2-3 minutes per side until golden brown and crispy.

Transfer the fried eggplant to a wire rack or paper towel-lined plate to drain excess oil.

Arrange the hot crispy eggplant on a serving platter and drizzle generously with the warm rosemary honey before serving immediately.