Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Flour

  2. 2 tablespoons 30ml Vegetable Dust - seeNote

  3. 1 Egg

  4. 1/2 cup 118ml Milk

  5. 1 cup 62g / 2 1/5oz Yellow cornmeal

  6. 1 cup 198g / 7oz Eggplant - peeled, seeded, (large) Sliced, cut into 1/2" thick sticks

  7. 1/2 cup 118ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

  8. 8 cups 1896ml Assorted baby greens

  9. 1 Southwestern Sweet Corn Dressing - seeNote

  10. 3 oz 85g Grated Parmigiano-Reggiano cheese

  11. 1 tablespoon 15ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Southwestern Sweet Corn Dressing" recipes which are included in this collection. 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 Southwestern Sweet 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. This recipe yields 4 servings.


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