This is basically fried eggplant medallions with a shrimp cream sauce served over pasta. To be honest with you, I had no idea this dish had been done before. I thought I was being clever when I “created it” only to discover that its been done before. Albeit, the existing versions were and are a bit different; however, its the same concept.

Essentially, what we do is peel and slice the eggplant into medallions, salt them to extract the moisture, rinse them and then triple batter and fry them off. In a separate pan, we’ll cook down some holy trinity, add in some stock, reduce and then add in some heavy cream. When the cream starts to thicken add in some grated Parmesan to help it finish thickening and then add in the shrimp just before service to let them cook.
Serve over pasta and garnish with green onion and/or fresh parsley and parm cheese.

This dish is so simple, but very elegant and great for a date night or celebration.

To make this you’ll need:
2 eggplants- peeled then sliced into 1/4 inch medallions and salted then dried.

For the batter
Flour – seasoned
Egg wash -seasoned
1:1 Italian and panko bread crumb
Vegetable or canola oil and olive oil.

Mix some olive and canola oil and bring up to temp. Dredge the eggplant in the flour, then the egg wash and then the bread crumbs and drop into the oil. Cook until golden brown on both sides and then add to a dry rack and lightly salt.

For the sauce
Diced onion
Diced bell pepper- whatever color(s) you prefer
Diced celery
Minced garlic – 4-5 toes
Shrimp stock – chicken works as a substitute
Shrimp base – chicken works as a substitute
Grated Parmesan
Parsley
Green onion
Lemon juice
1 pound fo shrimp – seasoned with creole seasoning, crab boil, salt and pepper

Season sauce with salt. Pepper, garlic powder. Dash of crab boil and the cajun or creole seasoning of your choice.

In Butter Cook down the onion, bell pepper and celery until softened. Add in the garlic and green onion and cook until fragrant. Once fragrant add in the stock and lemon juice; and let it reduce down by half. You can add some white wine here if you would like and reduce that as well. When its done reducing add in the heavy cream and let it cook down until it starts to thicken and then add in the parm cheese. At this point you can add in the shrimp if you are ready to serve, if not set it aside and do whatever else needs done. When you are ready to add in the shrimp reheat the sauce and then add them in. The shrimp should only need about 3 minutes to cook.

Serve over pasta of your choice and garnish with parsley and/or green onion and shredded parmesan.

Thank you for reading, watching and following.