Fried eggplant salad

Yield: 4 servings

Measure Ingredient
½ cup flour
2.00 tablespoon vegetable dust; see * note
1.00 egg
½ cup milk
1.00 cup yellow cornmeal
1.00 large eggplant; peeled, seeded,
1 sliced; cut into 1/2 thick sticks
½ cup olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
8.00 cup assorted baby greens
1.00 recipe southwestern sweet corn dres; sing, see * note
3.00 ounce grated parmigiano-reggiano cheese
1.00 tablespoon chopped parsley

* Note: See the "Emeril's Essence Information" and "Southwestern Sweet Corn Dressing" recipes which are included in this collection.

Combine the flour with 1 tablespoon Vegetable Dust in a bowl. Beat the egg with the milk in another bowl. Combine the cornmeal with the remaining 1 tablespoon Vegetable Dust. Dredge the eggplant sticks in the seasoned flour. Dip the sticks in the egg wash, letting the excess drip off. Dredge the sticks in the cornmeal, coating each side completely. Heat the oil in a large saute pan. Fry the eggplant for 5 minutes, stirring occasionally, until golden brown. Remove from the oil and drain on a paper-lined plate. Season the eggplant with Vegetable Dust. In a mixing bowl, toss the greens with the Southwestern Sweet Corn Dressing. Mound the greens in the center of the platter. Arrange the eggplant around the greens. Sprinkle the greens with the cheese. Garnish with Vegetable Dust and parsley. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site -

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

10-06-1997

Recipe by: Emeril Lagasse

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