Fried Eggplant Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
640
FAT
122%
CHOL
37%
SOD
28%

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Ingredients for 4 servings

1/2 cup flour

Salt and black pepper

8 cups assorted baby greens

1/2 cup olive oil

1 cup yellow cornmeal

3 ounces grated Parmigiano-Reggiano cheese

1/2 cup milk

2 tablespoons Vegetable Dust

1 large eggplant, peeled seeded, sliced, and cut into 1/2-inch thick sticks

1 tablespoon chopped parsley

1 egg

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