Peel the eggplant. Slice very thinly into circles - a mandolin or electric slicer produces the best results. In a bowl, submerge the slices in milk and add half of the thyme. Cover and soak overnight, or for at least two hours.
Dry the eggplant slices on paper towels. Dredge in flour, then fry in hot oil until golden brown. Drain. Drizzle lightly with honey and sprinkle with salt and thyme. Serve immediately.