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
Converted by MM_Buster v2.0l.
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