Title: Eggplant Salad with Mushroom Dressing
Categories: Essnce04
Yield: 4 servings

1/2 c Flour
2 tb Bayou Blast; see * Note
1 Egg
1/2 c Milk
1 c Yellow cornmeal
1 lg Eggplant; peeled, and
Cut into 1/2"-thick sticks
1/2 c Olive oil
1 ts Salt
8 c Assorted greens; rinsed,
-dried
(endive; arugula, radicchio)
Mushroom Dressing; see *
-Note
1/2 c 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 - http://www.foodtv.com

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

04-20-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.