Ingredients Jump to Instructions ↓

  1. 1/2 cup flour

  2. 2 tablespoons Vegetable Dust

  3. 1 egg

  4. 1/2 cup milk

  5. 1 cup yellow cornmeal

  6. 1 large eggplant, peeled seeded, sliced, and cut into 1/2-inch thick sticks

  7. 1/2 cup olive oil

  8. Salt and black pepper

  9. 8 cups assorted baby greens

  10. 3 ounces grated Parmigiano-Reggiano cheese

  11. 1 tablespoon chopped parsley

Instructions Jump to Ingredients ↑

  1. Combine the flour with 1 tablespoon Vegetable Dust in a bowl. Beat the egg with the milk in another bowl. Combine the cornmeal with the remaining 1 tablespoon Vegetable Dust. Dredge the eggplant sticks in the seasoned flour. Dip the sticks in the egg wash, letting the excess drip off. Dredge the sticks in the cornmeal, coating each side completely. Heat the oil in a large saute pan. Fry the eggplant for 5 minutes, stirring occasionally, until golden brown. Remove from the oil and drain on a paper-lined plate. Season the eggplant with Vegetable Dust. In a mixing bowl, toss the greens with the corn dressing. Mound the greens in the center of the platter. Arrange the eggplant around the greens. Sprinkle the greens with the cheese. Garnish with Vegetable Dust and parsley.

  2. Yield : 4 servings


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