In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant.
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