Pan-fried Eggplant

Side Dish

Recipe from Louisiana Kitchen & Culture Premiere Issue

Serves 6

  • 2 large eggplants, peeled and sliced into 1/2-inch-thick rounds
  • ​salt, as needed
  • ​1½ cups buttermilk
  • ​3/4 cup self-rising flour
  • ​1/2 cup self-rising cornmeal
  • ​pepper to taste
  • ​vegetable oil for frying

Fried Eggplant


Click image to enlarge


Evenly sprinkle each side of eggplant slices with salt; place on top of layered paper towels and allow to sit for 30 minutes. Rinse well; pat dry. Place eggplant slices in a bowl; cover with buttermilk, and toss to coat. Let stand 30 minutes.

​Combine flour, cornmeal, salt to taste, and pepper. Drain eggplant from buttermilk and coat well with flour mixture. Heat a large cast-iron skillet over medium-high heat; add enough vegetable oil to lightly cover bottom of skillet. Evenly lay eggplant slices in the hot skillet. Sauté eggplant on each side until golden; drain on paper towels and keep warm in 200˚F oven. Repeat with remaining eggplant.


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