Recipe of the Week


Prep Time: 1 Hour
Yields: 4 Servings

This classic, simple recipe for fried eggplant is evidence of the strong Italian influence in Louisiana cooking. The shrimp sautéed in garlic is a fabulous topping. You may also choose to serve this dish as a vegetarian entrée, or as a side dish with meat or poultry.

1 large (2-pound) eggplant, peeled and sliced into ¼-inch slices
1½ pounds (70–90 count) shrimp, peeled and deveined
½ cup thinly sliced garlic
salt and black pepper to taste
2 cups Italian bread crumbs
½ cup freshly grated Parmesan cheese
1 cup milk
2 eggs
2 cups flour
vegetable oil for pan-frying
¼ cup butter

Sprinkle both sides of eggplant slices with salt and pepper then set aside. In a bowl, thoroughly mix bread crumbs and cheese then spread on a plate. In a separate bowl, combine milk and eggs, blending to mix well. Spread flour on a plate. Dredge both sides of eggplant in flour, shaking off excess. Coat slices with egg mixture then dredge both sides of eggplant in bread crumbs, shaking off excess. In a heavy-bottomed, 12-inch skillet, heat ¼-inch vegetable oil over medium-high heat to approximately 350°F. Fry 2–3 eggplant slices at a time for approximately 2 minutes or until golden brown. Turn over and fry 2 additional minutes. Drain on paper towels and keep warm. In a sauté pan, melt butter over medium-high heat. Sauté garlic until slightly browned around the edges. Add shrimp and cook 7–10 minutes or until pink and curled. Serve a generous portion of garlic shrimp over eggplant. 



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