Recipe
Eggplant Salad With Mushroom Dressing
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Essence of Emeril EE02
- Dish Type: Salads
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