Fried Eggplant
Tender on the inside and crisp on the outside thanks to the ultimate Southern combination of buttermilk and cornmeal, enjoy my easy fried eggplant recipe.
Servings: 4
Ingredients
- 1 cup cornmeal
- 2 tsp salt
- 1 tsp black pepper
- 1 cup buttermilk
- 2 or 3 medium eggplants
Instructions
- Pour oil to a 1/4-inch depth in a skillet. Place on medium heat while you prepare the eggplant.
- Place dry ingredients in a bowl and stir to combine. In a separate bowl, pour the buttermilk.1 cup cornmeal, 2 tsp salt, 1 tsp black pepper, 1 cup buttermilk
- Slice eggplant, then dip each slice in the buttermilk and then in the cornmeal mixture.2 or 3 medium eggplants
- Place in the hot oil and fry eggplant slices, turning once, until golden brown on both sides.
- Remove cooked eggplant to a paper towel-lined plate.
- Serve hot with ranch dressing to dip in if desired.