Ingredients

The following ingredients have 4 Servings
  • 1/2 medium eggplant
  • 1 lb raw shrimp
  • 1 Tbsp unsalted butter
  • canola oil
  • 3 Tbsp all-purpose flour
  • dash salt & pepper
  • 1 large egg
  • 1 tsp whole milk
  • 1/2 cup panko crumbs
  • 1 ½ Tbsp parmesan cheese, grated
  • 1 tsp Italian seasoning
  • ¼ tsp garlic powder
  • 1 tsp table salt
  • 4 Tbsp unsalted butter
  • 1 cup heavy whipping cream
  • 1 Tbsp parmesan cheese, grated
  • ½ tsp ground paprika
  • ½ tsp garlic powder
  • ½ tsp cayenne powder
  • ¼ tsp salt
  • ⅛ tsp ground black pepper

Instruction

  • Combine ingredients for bowl 1. Combine ingredients for bowl 2. Combine ingredients for bowl 3.
  • Slice eggplant into 1/2” rounds.
  • Take eggplant slices (one at a time), generously coat into flour, bowl 1. Then dredge into egg mixture, bowl 2. Then coat in breading mixture, bowl 3.
  • Add enough oil to lightly coat the bottom of a large skillet. Once oil is hot, add eggplant, cook on med/high heat until crispy. Repeat on the other side (add more oil if needed when flipping the eggplant). Cook until center of eggplant is soft (2-3 min on each side). Transfer fried eggplant to a plate lined with paper towel.
  • In a large skillet, melt 1 Tbsp butter, add shrimp and cook until pink on both sides (4 to 5 minutes). Lightly salt and pepper. Remove shrimp from skillet (you can add them to the eggplant).
  • In the same skillet, add 4 Tbsp butter. Once butter melts, add heavy whipping cream, Parmesan cheese, paprika, garlic, cayenne, salt and pepper. Whisk until combined, once the sauce comes to a soft boil, turn heat down to simmer.
  • Add the eggplant and shrimp to skillet with the sauce. Cook 2-3 minutes on low/med heat until everything is heated. Coat shrimp and eggplant with sauce.
  • Serve immediately.