Peel the eggplant and slice it into thin 1/8-inch rounds. Place the eggplant slices in an airtight container and pour the milk over it. Cover and refrigerate overnight.
In a small pie pan, mix the flour with 1 teaspoon salt. Heat 2 tablespoons of olive oil in large skillet over medium-high heat. Line a plate with paper towels.
When the oil is hot, dredge a few slices of eggplant in the flour and tap off the excess. Gently place them in the skillet and pan fry for 2 minutes per side. Remove and place on the plate to drain.
Repeat with the rest of the eggplant, adding oil to the skillet as needed. Sprinkle the slices with a little more sea salt as they come out of the skillet. Serve warm, drizzled with honey and sprinkled with thyme.