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Eggplant Salad With Mushroom Dressing


  • 1/2 cup flour
  • 2 tablespoons Creole seasoning, or to taste
  • 1 egg
  • 1/2 cup milk
  • 1 cup yellow cornmeal
  • 1 large eggplant, peeled and cut into 1/2-inch-thick sticks
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 8 cups assorted greens (endive, arugula, radicchio), rinsed and dried
  • Mushroom Salad Dressing
  • 1/2 cup coarsely grated Parmesan cheese


  • In a bowl stir together flour and 1 tablespoon seasoning. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon 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 dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.