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["Preheat the oven to 400 degrees F.", "Meanwhile, rub both sides of each eggplant slice with oil, and season with salt and pepper.", "Place on a baking sheet and roast until tender and fragrant, about 15 to 20 minutes.", "Remove from the oven and cool on the baking sheet.", "Spoon herb cheese onto half of the eggplant slices, spreading outward but leaving a border at the edges.", "Top with the remaining eggplant slices, pressing to seal.", "In a shallow bowl, season the flour with the Essence.", "Make an egg wash with the egg and milk in a shallow bowl.", "Dredge the stuffed eggplant in the seasoned flour, then dip in the egg wash, letting the excess drip off.", "Dredge the eggplant again in the seasoned flour, coating each side completely.", "In a large skillet or saute pan, heat enough vegetable oil over high heat to come 1/4-inch up the sides of the pan.", "When the oil is hot but not smoking, carefully add the eggplant and pan-fry until golden brown, 2 to 3 minutes per side.", "Remove from the pan and drain on paper towels.", "To serve, pile the greens into the center of 2 plates.", "Top each with 1 stuffed fried eggplant.", "Garnish with the herbs and serve.", "Olive oil", "1 teaspoon red pepper flakes", "1 tablespoon chopped garlic", "1 small head fennel (about 1/2 pound), fronds removed and discarded, thinly sliced", "1 pound escarole, cleaned and chopped", "1/2 pound radicchio, cleaned, cored and chopped", "1 cup vegetable stock", "Salt and freshly ground black pepper", "1 cup tomato concasse", "1 lemon, juiced", "In a large pot or Dutch oven, heat enough olive oil to lightly coat the bottom of the pan over medium-high heat.", "When the oil is hot, add the red pepper flakes and garlic and cook for 1 minute.", "Add the fennel and saute until the fennel begins to soften, about 4 minutes.", "Add the greens and saute until they just begin to wilt.", "Add the vegetable stock and salt and pepper and cook until the greens are tender, about 10 minutes.", "Add the tomatoes for the last 5 minutes.", "Season, to taste, with lemon juice, salt and pepper.", "Yield: 4 servings", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
