Eggplant Salad With Mushroom Dressing | Emerils.com

Ingredients

• 1/2 cup flour
• 2 tablespoons Creole seasoning, or to taste
• 1 egg
• 1/2 cup milk
• 1 cup yellow cornmeal
• 1 large eggplant, peeled and cut into 1/2-inch-thick sticks
• 1/2 cup olive oil
• 1 teaspoon salt
• 8 cups assorted greens (endive, arugula, radicchio), rinsed and dried
• Mushroom Salad Dressing
• 1/2 cup coarsely grated Parmesan cheese