Pecan Crusted Salmon with Pecan Breaded Eggplant

Serves 4

Ingredients

• 4 salmon fillets, 6–7 oz each
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh lemon juice
• 1 tbsp Creole mustard
• 1 cup dried fine breadcrumbs
• 1/4 cup ground pecans
• 1 eggplant (about 1 lb)
• 2 eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup ground pecans
• 2 tbsp freshly grated Parmesan cheese
• 1 1/2 tsp sweet paprika
• 1/2 tsp Italian seasoning
• Salt and cayenne pepper, to taste
• 1/2 cup vegetable oil