Fried Eggplant Recipe
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Tender on the inside and crisp on the outside thanks to the ultimate Southern combination of buttermilk and cornmeal, I hope you give eggplant and this easy fried eggplant recipe a go.
If you give a Southern lady an eggplant, she’ll probably look at you funny. But she’ll take it just the same because a Southern lady hates to be rude. She’ll turn it around and admire its color and shape…until you tell her it is a vegetable. Once she realizes it is a vegetable..she’ll ooh and ahh. Then, she’s gonna want to fry it. That’s just the Southern way!
Speaking of the Southern way, if we’re going to be making a deep-fried eggplant recipe, you best believe that the eggplant slices will be dipped in buttermilk and coated in cornmeal (with a little salt and pepper for extra flavor). That’s your ingredients list right there. After dunking and coating, all that’s left to do is deep frying… in a cast-iron skillet, of course.
I adapted this recipe from my fried green tomatoes. However, in that case, we season our cornmeal mixture with Season All instead. You can use whatever seasoning you like (more options below). Do you know what else you’ll find below? Lots of recipes that work with this vegetable side dish.
Eggplant might not be the veggie you automatically reach for at the supermarket, but hopefully, this Southern fried eggplant recipe will have you changing your tune and giving eggplant a go. Let’s get cookin’!
The south is known for their fried foods and there is a reason for that, they are so delicious. If you want to try some other traditional make sure to check out some of my other recipes like: Fried Dill Pickles, Southern Turnip Greens (Quick and “Fried”), Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing), Fried Potatoes Recipe, and Southern-Style Fried Okra Recipe.
Recipe Ingredients
- Eggplants
- Cornmeal
- Buttermilk
- Salt and black pepper
- Oil for frying
Helpful Kitchen Tools
How to Make My Fried Eggplant Recipe
Mix together the cornmeal and salt and pepper in a shallow bowl.
Place buttermilk in a separate bowl.
Slice eggplant.
Pour oil into a cast iron skillet to about a 1/4-inch depth.
You want it to reach 350 degrees (use a candy thermometer to double-check).
Dip eggplant slices in the buttermilk…
And then in the cornmeal mixture.
Place the sliced eggplant in the hot oil.
Cook each fried eggplant slice until they’re golden brown on both sides.
Once they are brown on both sides, remove them to a paper towel-lined plate.
Then serve immediately. Enjoy!
Storage
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer until their crispy eggplant slices once more.
- You can also freeze the fried eggplant slices for up to 4 months. Thaw overnight in the fridge before reheating as above.
Recipe Notes
- Instead of cornmeal, you can use 1/2 cup of all-purpose flour, 1/2 cup of panko breadcrumbs or plain breadcrumbs, and 1/3 cup of shredded parmesan cheese.
- You may need to batch-cook the eggplant slices to avoid overcrowding.
Recipe FAQs
Does eggplant need to be soaked before frying?
If you like, you can soak the eggplant slices in the buttermilk for 30 minutes before frying. But it’s not mandatory.
How long does eggplant take to fry?
Eggplant only takes about 1 to 2 minutes to fry on each side. Just give them a flip and then remove them once golden brown.
What oil is best for frying eggplant?
For deep frying, you want to use oil with a high smoke point. This means grapeseed, avocado, vegetable, canola, and peanut oil.
Is it better to fry or bake eggplant?
This is totally up to you. Baked eggplant uses less oil so it’s lighter and healthier. But frying it is quicker and crunchier.
Do you have to peel eggplant before frying?
No, you don’t have to peel the eggplant. I prefer to fry the slices with the skin on.
What seasoning is best for pan-fried eggplant?
Here are some seasoning suggestions (I’d add just a teaspoon): garlic powder, ground cumin, or Italian seasoning (like dried oregano, thyme, basil, or rosemary). Another option is a dash of cayenne pepper, paprika, or chili powder for heat.
What do you serve with crispy fried eggplant?
If you want to serve the Southern fried eggplant as an appetizer, enjoy it with ranch dressing or jarred marinara sauce. You can also add sliced mozzarella cheese on top for an easy take on eggplant parmigiana.
You can also enjoy it as a side dish with your favorite main meal. Some suggestions: grilled chicken tenders, chicken fried steak and gravy, pan-seared pork chops, Southern fried catfish, or beef brisket. It would also work with another vegetable side dish like zucchini and squash, fresh green beans, or grilled asparagus.
You may also like these fried veggie recipes:
Southern Turnip Greens (Quick and “Fried”)
Fresh Fried Corn (Shucking, Silking, Cooking, and Freezing)
Southern-Style Fried Okra Recipe
How To Make Fried Green Tomatoes
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.
I am laughing so hard right now, because that is the way I first made it too, without having looked at any recipes. Although, I used an egg wash. Later on, I used these little fried slices. and made little stacks with marinara and italian cheese, put them in a baking dish, and melted the cheese. Great recipe!
Oooh like eggplant parmigiana!Yum!!
That does sound good!
I just gotta get past my old hangup of marinara belonging on ground beef and noodles! lol
ooey gooey, cheesey eggplant sounds divine though!
Thank you!
christy 🙂
Oh Christy I do love eggplants. Took me almost 24 years to realize that! I never ate it as a child. I don’t think I even tried it once when my mum cooked it because I assumed it would taste terrible and now i’m all over it!
First time I ever ate it was a time that I went out to dinner with my mum and brother they ordered an eggplant dish. Since then I can’t get enough.
Have you ever heard it called an eggfruit though? Lol
I saw it written on the sign when I went shopping and thought it was the funniest thing. An eggfruit! At least aubergine is acceptable but eggfruit. Lol
Hey!
I’ve never heard it called that, either! That is kind of a cute name though!
I dont know if any restaurants around my parts serve eggplant, I’ll have to look into that!!!
I’m SO EXCITED to get to meet you and your Mom!!! or…wait…mum! lol
Look at me, speakin’ that thar Awstralian and everythin’!
~giggles~
I’m so excited too!!!!!! Just over 2 weeks to go!
This was cute!
Just like a Belle!
I saw you not TV last week and you were just like your tutorials! I like the little stories.
Have a wonderful day!
Hey Teri!!!
Thank you SO MUCH for watching! I’ve been wondering how I come across on TV and hoping it would be close to the same way I come across in writing so I really appreciate your feedback (and sure am glad it was positive! lol).
I hope you have a fabulous week, Teri in Hartselle!!!
Gratefully,
Christy 🙂
I’m a Mississippi boy who’s spent half his 82 years in Texas exile. I cook a lot and I LOVE you. Keep the cute commentary coming.
I challenge you to cook greens right. Or even bigger, poke salad—if you know what they are. I didn’t in MS but it’s po’ folks food in Texas. (Warning: they can poison you if you don’t know how to cook them.)
I know all about poke salad! I remember driving my grandmother home one day and she saw some on the side of the road and I had to pull over so she could pick it. She went home and fried it up with some eggs for us and it was good eating for sure! I dearly love greens and I usually cook them the old fashioned way but I also have two other ways I can make em, too, when I want them a little quicker. I’m so glad to have you here, Bob, and appreciate your positive attitude and support!
Cute post Christy. Now if only I liked eggplant. It is one of my favorite shades of purple though.
hehe
I had never had eggplant until a couple of years ago. Had never had squash until about ten years ago!
I found that I like my eggplant fried. I’m not big on eggplant Parmesan, Every time I do something different with marinara sauce it just feels like I should be eating it on top of ground beef and noodles! lol
But hey, at least the like the color, right?
🙂
Gratefully,
Christy 🙂
Fry it, you’ll like it!
Very cute! I enjoyed reading your post, and now I want to try some eggplant!
Thank you! It’s always fun to just play every now and then 🙂
the eggplant tastes a lot like fried green tomatoes, just without the twang 🙂
gratefully,
Christy 🙂
I agree with Emily…very cute post and you do look wonderful. 🙂
~blushes deeply~ Yall are too good to me! Thank you so much!
Gratefully,
Christy 🙂
This is a cute post! 🙂 I love your hair, you look wonderful! 😉
Thankyou so much, Emily!! I have my hair guru Daniel to thank for doing it. I just said “Make me look human” :).
Bless his heart, then he had to teach me how to fix it! Lol
I’m just destined to be frumpy, but I’m pretty cool with that!
Gratefully,
Christy 🙂