Fried Eggplant (Aubergine) - cooking recipe

Ingredients

2 eggplants, peeled and cut into 1/4 inch thick slices
1 teaspoon salt
1 cup buttermilk
3/4 cup self rising flour
1/2 cup self-rising cornmeal
1/2 teaspoon pepper
1/2 teaspoon salt
ground cayenne pepper, to taste
vegetable oil

Preparation

Sprinkle both sides of eggplant rounds evenly with salt.
Place on layers of paper towels and let stand for 30 minutes.
Rinse and pat dry.
Soak eggplant in buttermilk about 30 minutes.
Combie flour and next 4 ingredients.
Drain eggplant slices and dredge in flour mixture.
Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
Heat to 375 degrees.
Fry eggplant 3 minutes or until golden brown.