Eggplant Salad With Mushroom Dressing Recipe
Servings: 4
Ingredients
- 1/2 c. Flour
- 2 Tbsp. Bayou Blast see * Note
- 1 x Egg
- 1/2 c. Lowfat milk
- 1 c. Yellow cornmeal
- 1 lrg Eggplant peeled, and cut into 1/2"-thick sticks
- 1/2 c. Extra virgin olive oil
- 1 tsp Salt
- 8 c. Assorted greens rinsed, dry (endive, arugula, radicchio) Mushroom Dressing see * Note
- 1/2 c. Coarsely-grated Parmesan cheese
Directions
- In a bowl stir together flour and 1 Tbsp. Bayou Blast. Beat egg and lowfat milk in another bowl. Blend cornmeal and remaining 1 Tbsp. Creole seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mix, and finally seasoned cornmeal; shake off any excess cornmeal.
- Heat oil in a large skillet till very warm and fry eggplant in batches, turning occasionally, till crisp and golden brown-brown, about 5 min. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt.
- Toss greens with 1 c. Mushroom Dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 887 | |
| Calories from Fat 630 | 71% |
| Total Fat 70.64g | 88% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 4755mg | 198% |
| Potassium 516mg | 15% |
| Total Carbs 61.99g | 17% |
| Dietary Fiber 14.7g | 49% |
| Sugars 6.26g | 4% |
| Protein 10.9g | 17% |
