Yield
Makes 6 to 8 servings

How to Make It

Step 1

Sprinkle both sides of eggplant slices evenly with salt; place on layers of paper towels, and let stand 30 minutes. Rinse and pat dry.

Step 2

Soak eggplant slices in buttermilk about 30 minutes.

Step 3

Combine flour and next 3 ingredients. Drain eggplant slices, and dredge in flour mixture.

Step 4

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.

Ratings & Reviews