southern plate
– Eggplants – Cornmeal – Buttermilk – Salt and black pepper – Oil for frying
Heat oil in a skillet. Combine dry ingredients (cornmeal, salt, black pepper) in one bowl and pour buttermilk into another. Slice 2 or 3 medium eggplants, dip each slice in buttermilk, then coat with cornmeal mixture.
Fry in hot oil until golden brown on both sides. Drain on a paper towel-lined plate and serve hot, optionally with ranch dressing for dipping.
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