In a bowl stir together flour and 1 tablespoon seasoning. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon 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 dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.