3 cups frying oil, such as non-GMO canola, vegetable, or peanut oil, plus more if necessary
1 cup all-purpose flour
Kosher salt, to taste
2 tablespoons honey
1 sprig rosemary
Add the milk into a large bowl. Trim the top and bottom of the eggplant with a peeler, peeling off the outer skin. Cut the eggplant into about 1/3 inch-thick rounds and place in the milk. Weigh the eggplant down with a small plate or something similar, so it remains completely submerged in the milk. Cover with plastic wrap and place in the refrigerator overnight (about 12 hours).
Add the oil to a wide heavy-bottomed skillet. The oil should be at least 1/2 inch deep. Add more oil if needed. Heat the oil over medium heat to 350°F on a deep-fry thermometer.
Pour the flour onto a plate. Pulling directly from the milk, dredge the individual eggplant slices in the flour on all sides. Working in batches, place the slices in the hot oil, making sure not to crowd the pan. When the side in the oil is golden brown, flip the eggplant slice, about 2 minutes per side. If the eggplant starts to get too dark, reduce the heat.
Drain the fried eggplant slices on a baking sheet fitted with a wire rack, and season liberally with salt while hot. Before serving, drizzle the fried eggplant with honey and place 1 to 2 rosemary leaves on each slice.