Instructions: In a bowl stir together flour and 1 tablespoon Bayou Blast. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon Creole seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mixture, and finally seasoned cornmeal; shake off any excess cornmeal.

Heat oil in a large skillet until very hot and fry eggplant in batches, turning occasionally, until crisp and golden-brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt.

Toss greens with 1 cup Mushroom Dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.

This recipe yields 4 servings.

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