Ingredients
- 1/2 cup flour
- 2 tablespoons Creole seasoning, or to taste
- 1 egg
- 1/2 cup milk
- 1 cup yellow cornmeal
- 1 large eggplant, peeled and cut into 1/2-inch-thick sticks
- 1/2 cup olive oil
- 1 teaspoon salt
- 8 cups assorted greens (endive, arugula, radicchio), rinsed and dried
- 1/2 cup coarsely grated Parmesan cheese
Description
Eggplant Salad With Mushroom Dressing
Emerils
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