Fried Eggplant Salad
| Yield: | 4 servings |
| Categories: |
| 1/2 | c | Flour |
| 2 | tb | Vegetable Dust; see * Note |
| 1 | Egg | |
| 1/2 | c | Milk |
| 1 | c | Yellow cornmeal |
| 1 | lg | Eggplant; peeled, seeded, |
| Sliced; cut into 1/2" thick sticks | ||
| 1/2 | c | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 8 | c | Assorted baby greens |
| 1 | Recipe Southwestern Sweet Corn Dressing; see * Note | |
| 3 | oz | Grated Parmigiano-Reggiano cheese |
| 1 | tb | Chopped parsley |
Advertisement