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Ingredientes
- 1/2 c. Flour
- 2 Tbsp. Vegetable Dust see * Note
- 1 x Egg
- 1/2 c. Lowfat milk
- 1 c. Yellow cornmeal
- 1 lrg Eggplant peeled, seeded, sliced, cut into 1/2" thick sticks
- 1/2 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 8 c. Assorted baby greens
- 1 x recipe Southwestern Sweet Corn Dressing see * Note
- 3 ounce Grated Parmigiano-Reggiano cheese
- 1 Tbsp. Minced parsley
Direcciones
- Combine the flour with 1 Tbsp. Vegetable Dust in a bowl. Beat the egg with the lowfat milk in another bowl. Combine the cornmeal with the remaining 1 Tbsp. 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/fry pan. Fry the eggplant for 5 min, stirring occasionally, till golden. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 4 servings | |
| Calories 534 | |
| Calories from Fat 47 | 9% |
| Total Fat 5.35g | 7% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1208mg | 50% |
| Potassium 772mg | 22% |
| Total Carbs 96.66g | 26% |
| Dietary Fiber 22.8g | 76% |
| Sugars 16.78g | 11% |
| Protein 24.26g | 39% |
