Try this Fried Eggplant Salad recipe, or contribute your own.
Suggest a better description* Note: See the "Emerils 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 4 servings | ||
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Calories: 389 | ||
Calories from Fat: 136 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 72.2mg | 22 % | |
Sodium 349.6mg | 12 % | |
Potassium 142.2mg | 4 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 45.1g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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