Eggplant with Shrimp and Tasso in Roban Sauce

 

1 sm. eggplant

3/4 c. fine italian bread crumbs

1/4 c. water

4 tbsp. vegetable oil

1 egg

Salt and pepper to taste

Flour for dredging

 

Cut eggplant in 1/2 inch thick slices; set aside. Mix egg, water, salt, and pepper. Dip eggplant in flour; remove excess. Dip in egg mixture. Remove excess; dip in bread crumb mixture. Pat slices firmly so they are evenly coated. Fry in hot oil until golden brown on both sides. Drain on paper towels.

1/4 cup smoked gouda cheese

1/2 cup roban sauce (see below)

2 Tbsp. tasso, diced 1/4″

2 oz. cooked shrimp

Green onion slivers

Crushed red peppr flakes 

Split the cheese between the eggplant rounds and allow to melt slightly. Heat the tasso in a dry skillet. Add the seafood and the sauce and bring to a boil. Prepare in layers with one eggplant at base. Pile the seafood and tasso mixture over the eggplant. Lay the other eggplant on top of the pile forming a sandwich. Garnish with green onion slivers and crushed red pepper flakes.

Roban is a spicey Alfredo Sauce. It is the perfect sauce for Italian-inspired fish and vegetable pasta dishes.

Roban Sauce:
¼ cup butter

2 Tbsp minced garlic

1 cup chopped green onions

1 qt heavy cream

1 Tbsp blackened redfish seasoning

1 tsp cayenne pepper

Place butter, garlic and green onion in a sauce pot and cook just until the garlic releases it flavor.  Add heavy cream and cook until reduced by nearly one-half. When reduced, the sauce should heavily coat the back of the spoon. Add blackened redfish seasoning and cayenne pepper. Adjust with more spice to taste.

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One response

30 12 2008
johnny

JgZJtu Thanks for good post

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