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.

One response

30 12 2008

JgZJtu Thanks for good post

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