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  • Eggplant Salad With Mushroom Dressing

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    Eggplant Salad With Mushroom Dressing
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Flour
    • 2 Tbsp. Bayou Blast see * Note
    • 1 x Egg
    • 1/2 c. Lowfat milk
    • 1 c. Yellow cornmeal
    • 1 lrg Eggplant peeled, and cut into 1/2"-thick sticks
    • 1/2 c. Extra virgin olive oil
    • 1 tsp Salt
    • 8 c. Assorted greens rinsed, dry (endive, arugula, radicchio) Mushroom Dressing see * Note
    • 1/2 c. Coarsely-grated Parmesan cheese

    Directions

    1. In a bowl stir together flour and 1 Tbsp. Bayou Blast. Beat egg and lowfat milk in another bowl. Blend cornmeal and remaining 1 Tbsp. Creole seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mix, and finally seasoned cornmeal; shake off any excess cornmeal.
    2. Heat oil in a large skillet till very warm and fry eggplant in batches, turning occasionally, till crisp and golden brown-brown, about 5 min. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt.
    3. Toss greens with 1 c. Mushroom Dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.
    4. This recipe yields 4 servings.

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