Ingredients

The following ingredients have 4 Servings
  • 1 cup cornmeal
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup buttermilk
  • 2 or 3 medium eggplants

Instruction

  • 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.
  • Slice eggplant, then dip each slice in the buttermilk and then in the cornmeal mixture.
  • 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.