southern plate

Fried Eggplant

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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