Eggplant Salad With Mushroom Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Essnce04 | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Flour |
| 2 | T | Bayou Blast, see * Note |
| 1 | Egg | |
| 1/2 | c | Milk |
| 1 | c | Yellow cornmeal |
| 1 | Eggplant, peeled and | |
| Cut into 1/2"-thick sticks | ||
| 1/2 | c | Olive oil |
| 1 | t | Salt |
| 8 | c | Assorted greens, rinsed |
| dried | ||
| endive arugula radicchio | ||
| Mushroom Dressing, see * | ||
| Note | ||
| 1/2 | c | Coarsely-grated Parmesan |
| cheese |
INSTRUCTIONS
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.
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“When God ordains, He sustains.”
Nutrition (calculated from recipe ingredients)
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Calories: 715
Calories From Fat: 405
Total Fat: 46g
Cholesterol: 97.4mg
Sodium: 1477.4mg
Potassium: 532.3mg
Carbohydrates: 48g
Fiber: 5g
Sugar: 7.9g
Protein: 29.3g