Fried Eggplant Salad

1/2 cup flour
2 tablespoons vegetable dust (an emeril creation that includes: "a unique blend of cayenne pepper, ground coriander, oregano, basil, thyme, onion, bay leaf, garlic, paprika, and other spices.")
1 egg
1/2 cup milk
1 cup yellow cornmeal
1 large eggplant, peeled seeded, sliced, and cut into 1/2-inch thick sticks
1/2 cup olive oil
salt and black pepper
8 cups assorted baby greens
3 ounces grated parmigiano-reggiano cheese
1 tablespoon chopped parsley

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 sauté 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 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.

Yield: 4 servings



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