Eggplant salad with mushroom dressing

Yield: 4 servings

Measure Ingredient
½ cup flour
2.00 tablespoon bayou blast; see * note
1.00 \N egg
½ cup milk
1.00 cup yellow cornmeal
1.00 large eggplant; peeled, and
1 \N cut into 1/2-thick sticks
½ cup olive oil
1.00 teaspoon salt
8.00 cup assorted greens; rinsed, dried
1 \N (endive; arugula, radicchio)
1 \N mushroom dressing; see * note
½ cup coarsely-grated parmesan cheese

* 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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-20-1997

Recipe by: Emeril Lagasse

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