Eggplant Salad with Mushroom Dressing
| Yield: | 4 servings |
| Categories: |
| 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 |
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