Pour oil to 1/4" depth in skillet. Place on medium heat while you prepare eggplant.

Place dry ingredients in bowl, stir to combine (Can add a little cayenne if you like). In separate bowl, pour buttermilk. Slice eggplant. Dip each slice in buttermilk and then in meal. Place in hot oil and cook, turning once, until browned on both sides. Remove to paper towel lined plate. Serve hot, with Ranch dressing to dip in, if desired.