Crispy Southern Fried Eggplant with a Golden Cornmeal-Style Crust
Fried Eggplant is a Southern favorite that transforms fresh eggplant into a crispy, flavorful side dish. Soaking the eggplant before frying helps remove bitterness and creates a tender interior, while the seasoned coating delivers a delicious golden-brown crust.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon showcases the simple techniques that have made fried vegetables a staple of Southern kitchens for generations. Served alongside fried chicken, barbecue, or a plate of fresh garden vegetables, fried eggplant is comfort food at its finest.
Ingredients
- 1 medium eggplant
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs
- 1/2 cup milk
- 3/4 cup flour
Step-by-Step Instructions
- Peel the eggplant and slice it into thin strips or rounds, depending on your preference.
- In a large bowl, combine 1/2 teaspoon salt with 4 cups of water. Add the eggplant and soak for about 30 minutes.
- Drain the eggplant and pat it dry. Season with the remaining salt and pepper, then let stand for 10 minutes.
- In a medium bowl, whisk together the eggs and milk until well combined.
- Place the flour in a shallow dish.
- Dip each piece of eggplant into the egg mixture, then coat evenly with flour.
- Heat about 1 inch of oil or bacon drippings in a heavy skillet over medium-high heat.
- Fry the eggplant in batches until golden brown and crisp on both sides.
- Transfer to paper towels to drain and serve hot.
Serves 4–6
Closing Summary / Pro Tips
- Soaking the eggplant helps reduce bitterness and improve texture.
- Frying in small batches keeps the coating crisp and prevents overcrowding.
- Perfect as a side dish, appetizer, or sandwich topping.
- Serve with hot sauce, ranch dressing, or a tangy remoulade for extra flavor.
💡 Pro Tip: For an extra-crispy Southern twist, replace half of the flour with cornmeal before coating the eggplant.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.