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.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: American
Keyword: eggplant, fried, vegetables
Servings: 4
Ingredients
1cupcornmeal
2tspsalt
1tspblack pepper
1cupbuttermilk
2 or 3medium 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.