Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by slicing one large eggplant into 1/2 inch thick rounds, then generously sprinkle 1 teaspoon of salt over the eggplant slices and let them rest for 20 minutes to draw out excess moisture before patting them thoroughly dry with paper towels.

2. 2

   In a shallow bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of fine yellow cornmeal, 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, and 1/2 teaspoon of black pepper until well combined.

3. 3

   Pour 1 cup of buttermilk into a separate shallow bowl, ensuring it is ready for dipping the eggplant slices.

4. 4

   Heat 4 cups of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches a temperature of 350°F (175°C).

5. 5

   Dredge each dried eggplant slice by first dipping it into the 1 cup of buttermilk, allowing excess to drip off, then coating it completely in the seasoned flour mixture, ensuring an even layer.

6. 6

   Carefully lower the coated eggplant slices, in batches to avoid overcrowding, into the hot oil and fry for 3 to 4 minutes per side, or until they are golden brown and cooked through.

7. 7

   Remove the fried eggplant discs with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil before serving.

8. 8

   For an optional spicy aioli, combine 1/2 cup of mayonnaise, 1 tablespoon of hot sauce, 1 teaspoon of lemon juice, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper in a small bowl, stirring well to combine.