Fried Eggplant with Honey Sriracha Sauce

Vermont honey and Sriracha, an unlikely combination but the perfect two minute sauce for anything fried.  And this time of year eggplant is a great way to go…peeling isn’t necessary but salting is.  Slice and salt each piece and let sit for at least five minutes before patting off the bitter juices that appear with a paper towel.  While your oil is heating, a 1/16 to an 1/8 of an inch is all that’s required, prepare three bowls for breading, flour, eggs, and panko or breadcrumbs.  In that order bread each piece of eggplant before placing in the hot oil for about three to four minutes a side then set on a brown paper bag to drain.  For the sauce stir the Sriracha or your favorite hot sauce into the honey and form a puddle on the bottom of your serving plate.  Place the eggplant slices in the puddle, salt and serve.  In this case I added some crumbled blue cheese and chopped arugula but the dish is very tasty on its own.  Note that you can fry your eggplant ahead of time and reheat them in the oven before serving.