Sprinkle both sides of eggplant slices evenly with salt; place on layers of paper towels, and let stand 30 minutes. Rinse and pat dry.
Soak eggplant slices in buttermilk about 30 minutes.
Combine flour and next 3 ingredients. Drain eggplant slices, and dredge in flour mixture.
Pour oil to a depth of 1 1/2 inches in a large cast-iron skillet, heat to 375°. Fry eggplant slices 3 minutes or until golden.