Eggplant Salad With Mushroom Dressing

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
2 tablespoons	30ml	Bayou Blast - see * Note
1		Egg
1/2 cup	118ml	Milk
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	198g / 7oz	Eggplant - peeled, and (large)
		Cut into 1/2"-thick sticks
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Salt
8 cups	1896ml	Assorted greens - rinsed, dried
		(endive, arugula, radicchio)
		Mushroom Dressing - see * Note
1/2 cup	73g / 2.6oz	Coarsely-grated Parmesan cheese

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Mushroom Dressing" recipes which are included in this collection.

In a bowl stir together flour and 1 tablespoon Bayou Blast. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon Creole seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mixture, and finally seasoned cornmeal; shake off any excess cornmeal.

Heat oil in a large skillet until very hot and fry eggplant in batches, turning occasionally, until crisp and golden-brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt.

Toss greens with 1 cup Mushroom Dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-002 broadcast 04-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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