Eggplant - 1 big
Buttermilk - 1 cup
Breadcrumbs (lemon pepper flavour) - 1 cup
Self rising flour - 2 tbsp
Salt - 1 tsp
Chilli powder - 1/2 tsp
Oil - for frying
1. Wash the eggplant and make thin round slices. Sprinkle salt and chilli powder and marinate in buttermilk for 30 minutes.
2. Mix the breadcrumbs, flour and a pinch of salt.
3. Dip the eggplant slices in the breadcrumb mixture till both the sides are well coated.
4. Heat oil in a cast iron pan (an inch will do). Fry for about 3 minutes on medium low flame.
***For an Italian twist, add some dried basil and oregano in the breadcrumbs.