Aubergine Salad With Mushroom Dressing Recipe

• 1/2 c. Flour
• 2 Tbsp. Bayou Blast, see * Note
• 1 x Egg
• 1/2 c. Lowfat milk
• 1 c. Yellow cornmeal
• 1 lrg Aubergine, peeled, and Cut into 1/2"-thick sticks
• 1/2 c. Extra virgin olive oil
• 1 tsp Salt
• 8 c. Assorted greens, rinsed, dry (endive, arugula, radicchio) Mushroom Dressing, see * Note
• 1/2 c. Coarsely-grated Parmesan cheese

1. In a bowl stir together flour and 1 Tbsp.
2. Bayou Blast.
3. Beat egg and lowfat milk in another bowl.
4. Blend cornmeal and remaining 1 Tbsp.
5. Creole seasoning in a third bowl.
6. Dredge aubergine in seasoned flour, then egg mix, and finally seasoned cornmeal; shake off any excess cornmeal.
7. Heat oil in a large skillet till very warm and fry aubergine in batches, turning occasionally, till crisp and golden brown-brown, about 5 min.
8. Transfer with a slotted spoon to paper towels to drain.
9. Sprinkle with salt.
10. Toss greens with 1 c. Mushroom Dressing and divide among 4 plates.
11. Arrange aubergine on top and drizzle with remaining dressing and cheese.
12. This recipe yields 4servings.

flour, bayou blast, egg, milk, yellow cornmeal, aubergine, extra virgin olive oil, salt, arugula, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-salad-with-mushroom-dressing-71719 (may not work)