Eggplant Salad

• 2 large eggplants (peeled and sliced)
• 1 pint milk (for soaking eggplant in)
• 4 eggs
• 1 pound yellow cornmeal
• 1/3 cup olive oil
• 1/4 cup rice wine vinegar
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• 1 large head romaine lettuce, roughly torn
• 1 ripe avocado diced
• 1 ripe mango diced
• 4 tomatoes diced
• 1 English cucumber peeled and diced
• 2 red onions thinly sliced
• 1 red pepper cut into strips
• 2 tablespoons torn mint leaves
• 1 pint canola oil, for frying

1. In a large bowl add the eggplant and milk.
2. Let soak about 30 minutes, then strain and set aside.
3. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray.
4. Toss the drained eggplant into the egg until evenly coated.
5. Remove with a slotted spoon and allow any excess to drip back into the bowl.
6. Drop the eggplant into the cornmeal and toss to coat well.
7. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
8. Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
9. In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
10. Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown.
11. Remove from fryer with a slotted spoon and drain on paper towels.
12. Place salad in serving plates and top each serving with eggplant.

eggplants, milk, eggs, cornmeal, olive oil, rice wine vinegar, mustard, salt, head romaine lettuce, avocado, mango, tomatoes, cucumber, red onions, red pepper, mint, canola oil

Taken from www.foodnetwork.com/recipes/robin-miller/eggplant-salad-recipe.html (may not work)