| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce04 |
4 |
servings |
INGREDIENTS
| 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 |
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
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