Free Recipe Eggplant Salad with Mushroom Dressing
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Eggplant Salad with Mushroom Dressing Recipe
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
Eggplant Salad with Mushroom Dressing Preparation
* 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 – 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.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Eggplant Salad with Mushroom Dressing?
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