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.