• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fried Eggplant with Shrimp Etouffee

  • Recipe Submitted by on

Category: Shellfish, Main Dish, Seafood

 Ingredients List

  • Vegetable oil; for frying
  • 1 1/2 Sticks Butter
  • 4 c Chopped onions
  • 2 c Chopped bell peppers
  • 2 c Chopped celery
  • 2 ts Chopped garlic
  • 2 lb Medium shrimp; peeled,
  • -deveined
  • 2 ts Salt
  • 1/2 ts Cayenne pepper
  • 1 c Flour; plus
  • 2 tb Flour
  • 2 c Water
  • 6 tb Chopped parsley
  • 1/2 c Chopped green onions
  • Emeril's Essence; see * Note
  • 12 sl Eggplant -; (1" thick)
  • 2 Eggs; beaten
  • 2 c Dried; fine bread crumbs
  • 1/2 c Grated Parmigiano-Reggiano
  • -cheese
  • Chopped green onions; for
  • -garnish


* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oil for frying.

Melt the butter in a large skillet over medium heat. Add the onions, bell
peppers, and celery and saute until soft and golden, about 10 minutes. Add
the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and
cook for about 4 minutes, or until the shrimp turn pink. Dissolve 2
tablespoons flour in the water and add to the shrimp mixture. Stir until
the mixture thickens slightly. Reduce heat to medium-low and simmer for 6
to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir
and cook for 2 minutes more.

Season the eggplant slices with Emeril's Essence. Place the flour in a
shallow bowl and season with Essence. In another bowl, season the egg wash
with salt and pepper. In a third shallow bowl, season the bread crumbs with
Essence. Dredge each slice of eggplant in the flour. Dip each slice in the
egg wash, letting the excess drip off. Dredge each slice in the seasoned
bread crumbs, coating each side completely. Carefully lay the eggplant
slices in the hot oil. Fry the eggplant in batches and until golden brown.
Remove the eggplant from the oil and drain on paper-lined plates. Season
the eggplant with Essence.

To serve place two to three fried eggplant pieces in the center of each
plate. Spoon the Etouffee over the top and garnish with the cheese and
green onions.

This recipe yields 4 to 6 servings.

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