Place the slices of eggplant in a large bowl and cover with milk. Set aside and leet soak for at least 1 hour, up to overnight
Drain eggplant slices and pat dry
Heat about ½" of oil for frying in a heavy skillet over medium high heat. To test if the oil is ready, a small pinch of flour dropped in the oil should sizzle.
Put the flour on a plate and spread it out. Mix in about ½ tsp each of kosher salt and ground cumin
Dredge each piece of eggplant in the flour, gently shaking of any excess
Add several pieces of eggplant to your heated oil, careful to not crowd the pan. Fry on each side 2 -3 minutes, until lightly golden. Be careful not to let the eggplant get to browned
Remove the eggplant and drain on a paper towel. Sprinkle with kosher salt and ground cumin to taste while still hot. Cover to keep warm
When all eggplant are fried, arrange on a plate for serving and drizzle with honey.
Berenenas con Miel is best served warm